Oven-Fried Chicken with Homemade Coleslaw: Crispy, Flavorful, and Healthy

This Oven-Fried Chicken with Homemade Coleslaw is a healthier twist on the classic fried chicken. The chicken is crispy on the outside, tender and juicy on the inside, while the creamy, tangy coleslaw is the perfect complement to the dish. Both come together easily for a comforting and satisfying meal.

Ingredients:

For the Oven-Fried Chicken:

4 bone-in, skin-on chicken thighs or breasts (about 1.5 lbs)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme or oregano
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup buttermilk (or regular milk if you don’t have buttermilk)
2 tablespoons olive oil (or melted butter for extra flavor)

For the Homemade Coleslaw:

4 cups shredded cabbage (green or a mix of green and purple)
1 large carrot, grated
1/2 small red onion, finely chopped
1/2 cup mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and pepper to taste
1 teaspoon celery seed (optional)

Instructions:

1. Prepare the Oven-Fried Chicken:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme (or oregano), cayenne pepper (if using), salt, and black pepper.
Pour the buttermilk into another shallow bowl.
Pat the chicken pieces dry with paper towels. Dip each piece of chicken first into the buttermilk, allowing any excess to drip off, and then coat thoroughly in the seasoned flour mixture.
Arrange the coated chicken pieces on the prepared baking sheet. Drizzle olive oil (or melted butter) over the chicken to help it crisp up while baking.
Bake for 35-40 minutes, flipping halfway through, until the chicken is golden brown and the internal temperature reaches 165°F (74°C).

2. Prepare the Homemade Coleslaw:

In a large bowl, combine the shredded cabbage, grated carrot, and chopped red onion.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper. Taste and adjust seasoning as necessary.
Pour the dressing over the cabbage mixture and toss until everything is well coated. Add the celery seed if using.
Cover and refrigerate the coleslaw for at least 30 minutes to allow the flavors to meld together.

3. Serve:

Serve the crispy oven-fried chicken with a generous helping of homemade coleslaw on the side.
For added flavor, you can drizzle a little extra hot sauce or ranch dressing over the chicken or coleslaw if desired.

Chef’s Tips:

For extra crispiness: If you like your chicken even crispier, you can broil it for the last 3-5 minutes of baking.

Make-ahead: The coleslaw can be made ahead of time, even the night before, so the flavors have time to develop.

Chicken variations: Feel free to use chicken breasts or drumsticks instead of thighs, just adjust the cooking time for different cuts of chicken.
This Oven-Fried Chicken with Homemade Coleslaw is a great choice for a delicious, lighter take on comfort food that doesn’t compromise on flavor. Enjoy!