Print

Oven-Fried Chicken with Homemade Coleslaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This oven-fried chicken delivers all the crunch and flavor of traditional fried chicken without the extra oil. Paired with a tangy and creamy homemade coleslaw, it’s a satisfying and healthier take on a classic comfort food meal.

Ingredients

Scale

For the oven-fried chicken:

  • 4 bone-in chicken thighs or drumsticks
  • 1 cup (240 ml) buttermilk
  • 1 teaspoon hot sauce (optional)
  • 1 cup (120 g) all-purpose flour
  • 1/2 cup (60 g) yellow cornmeal
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons olive oil or melted butter

For the coleslaw:

  • 4 cups shredded green cabbage (or coleslaw mix)
  • 1 cup shredded carrots
  • 1/4 cup chopped red onion (optional)
  • 1/2 cup (120 ml) mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or granulated sugar
  • Salt and pepper, to taste

Instructions

For the oven-fried chicken:

  1. Preheat the oven:
    • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top. Spray the rack with non-stick cooking spray.
  2. Marinate the chicken:
    • In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and coat well. Cover and refrigerate for at least 30 minutes or up to 8 hours.
  3. Prepare the coating:
    • In a shallow dish, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper.
  4. Coat the chicken:
    • Remove the chicken from the buttermilk, letting any excess drip off. Dredge each piece in the flour mixture, pressing gently to coat evenly.
  5. Bake the chicken:
    • Place the coated chicken pieces on the prepared wire rack. Drizzle the olive oil or melted butter over the chicken to help it crisp up.
    • Bake for 35–40 minutes, turning once halfway through, until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).

For the coleslaw:

  1. Mix the dressing:
    • In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey (or sugar), salt, and pepper.
  2. Toss the vegetables:
    • In a large bowl, combine the shredded cabbage, carrots, and red onion (if using). Pour the dressing over the vegetables and toss until evenly coated. Refrigerate for at least 15 minutes before serving for the best flavor.

To serve:

  • Serve the crispy oven-fried chicken alongside the creamy coleslaw. Garnish with fresh parsley or a lemon wedge, if desired.

Notes

  • For extra flavor, add a teaspoon of dried herbs like thyme or oregano to the flour mixture.
  • The chicken can be reheated in the oven or air fryer to maintain crispiness.
  • Coleslaw can be made a day in advance and stored in the refrigerator.

Find it online: https://ukfinda.com/oven-fried-chicken-with-homemade-coleslaw/