Oven Fried Chicken & The Best Coleslaw EVER

Oven Fried Chicken & The Best Coleslaw EVER

Yield: 4 servings of chicken; up to 6 servings of coleslaw


  • for the chicken-
  • 4 chicken thighs, skin and extra fat removed & rinsed
  • 1/2 cup all purpose flour + salt & pepper, to taste
  • 1 egg
  • 2 tablespoons milk
  • 3 dashes hot sauce + salt & pepper to taste
  • 3/4 cup panko bread crumbs
  • 1 1/2 teaspoons cajun seasoning
  • 1/2 teaspoon paprika
  • salt & pepper, to taste
  • 1 1/2 tablespoons peanut oil
  • for the coleslaw-
  • 1/2 head green cabbage, shredded
  • 1/2 onion, finely diced
  • 1 large carrot, grated
  • 2 tablespoons chopped chives {optional}
  • 1 cup mayonnaise
  • 1/4 cup white vinegar
  • 3 tablespoons sugar
  • salt & pepper, to taste


  1. Preheat oven to 375 degrees. Line baking sheet with foil, non stick cooking spray or a silicone baking mat. Set aside.
  2. In a shallow bowl, stir together flour, salt and pepper. In another shallow bowl, stir whisk together egg, milk, hot sauce, salt and pepper. In a third shallow bowl, stir together panko, cajun seasoning, paprika, salt, pepper and oil until evenly mixed. Dredge prepared chicken in flour. Dip into egg mixture. Press into panko breading and place on prepared baking sheet. Bake 40-50 minutes or until crust is golden and chicken is completely cooked thoroughly.
  3. For the coleslaw, place cabbage, onion, carrot and chives into a large bowl. In a smaller bowl, stir together mayonnaise, vinegar, sugar, salt and pepper. Pour over top veggies and toss to coat. Store in refrigerator until ready to serve. The longer this sits the better it tastes.
  4. Serve chicken hot and coleslaw cold.



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