Oven Fried Chicken Coleslaw: The Crispiest, Healthier Recipe

Oven Fried Chicken Coleslaw: Prepare to experience a flavor explosion that will redefine your summer picnics! Forget everything you thought you knew about coleslaw because this isn’t your grandma’s mayo-laden side dish. We’re talking about a vibrant, crunchy, and utterly irresistible slaw that’s taken to the next level with crispy, golden oven-fried chicken.

Coleslaw, in its simplest form, has roots tracing back to the ancient Roman Empire, evolving through the centuries into the diverse variations we see today. While traditionally a humble accompaniment, this oven fried chicken coleslaw elevates it to a star. The marriage of crispy, savory chicken with the cool, refreshing slaw creates a symphony of textures and tastes that’s simply divine.

Why do people adore this dish? It’s the perfect balance! The oven-fried chicken offers a healthier alternative to deep-frying, delivering that satisfying crunch without the excess oil. The coleslaw provides a refreshing counterpoint, cutting through the richness with its tangy dressing and crisp vegetables. It’s also incredibly convenient – a complete meal in one bowl, perfect for potlucks, barbecues, or a quick and easy weeknight dinner. Get ready to fall in love with this unexpected, yet utterly delightful, culinary creation!

this Recipe

Ingredients:

• For the Oven Fried Chicken:
• 3 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts work well)
• 1 cup buttermilk
• 1 tablespoon hot sauce (optional, but adds a nice kick!)
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 cup vegetable oil, divided
• For the Coleslaw:
• 1/2 head green cabbage, finely shredded
• 1/4 head red cabbage, finely shredded
• 2 carrots, shredded
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon celery seed
• Salt and pepper to taste

Preparing the Oven Fried Chicken:

1. Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is crucial for tender and flavorful chicken. The buttermilk helps to break down the proteins, resulting in a more juicy and delicious final product. Don’t skip it!
2. Prepare the Coating: In a separate large bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using). Make sure everything is evenly distributed. The cornstarch helps to create a crispier coating, so it’s an important ingredient.
3. Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. Dredge each piece in the flour mixture, pressing firmly to ensure the chicken is fully coated. Shake off any excess flour. I like to double-dip for an extra crispy crust! To do this, dip the chicken back into the buttermilk, then back into the flour mixture.
4. Prepare the Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This will prevent the chicken from sticking and make cleanup a breeze. Pour 1/4 cup of vegetable oil onto the baking sheet and spread it evenly.
5. Arrange the Chicken: Place the coated chicken pieces on the prepared baking sheet, making sure they are not overcrowded. Drizzle the remaining 1/4 cup of vegetable oil over the chicken pieces. This helps to achieve that “fried” texture in the oven.

Cooking the Oven Fried Chicken:

1. Bake the Chicken: Bake the chicken for 30 minutes.
2. Flip and Continue Baking: Flip the chicken pieces and bake for another 20-30 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced with a fork. The exact baking time will depend on the size of the chicken pieces, so it’s important to use a meat thermometer to ensure they are fully cooked.
3. Rest the Chicken: Remove the chicken from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Preparing the Coleslaw:

1. Combine the Vegetables: In a large bowl, combine the shredded green cabbage, red cabbage, and carrots. Make sure everything is evenly mixed.
2. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, Dijon mustard, and celery seed.
3. Dress the Coleslaw: Pour the dressing over the cabbage mixture and toss to coat. Season with salt and pepper to taste.
4. Chill the Coleslaw: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together and the coleslaw to chill properly. I find it tastes even better after a couple of hours in the fridge!

Serving:

1. Serve and Enjoy: Serve the oven fried chicken hot with the chilled coleslaw. This combination is a classic for a reason! The crispy, savory chicken pairs perfectly with the cool, creamy coleslaw.

Tips and Variations:

• Spice it Up: For a spicier chicken, increase the amount of cayenne pepper in the coating or add a pinch of red pepper flakes.
• Add Herbs: Experiment with different herbs in the coating, such as rosemary or sage.
• Sweet Coleslaw: If you prefer a sweeter coleslaw, add more sugar to the dressing.
• Tangy Coleslaw: For a tangier coleslaw, add more apple cider vinegar or a squeeze of lemon juice.
• Make it Ahead: The coleslaw can be made a day in advance. Just store it in an airtight container in the refrigerator.
• Air Fryer Option: You can also cook the chicken in an air fryer. Preheat your air fryer to 375°F (190°C). Place the coated chicken pieces in the air fryer basket in a single layer, making sure they are not overcrowded. Cook for 20-25 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C).
• Gluten-Free Option: To make this recipe gluten-free, use a gluten-free all-purpose flour blend.
• Add Some Crunch to the Coleslaw: Consider adding some chopped pecans or walnuts to the coleslaw for added texture and flavor. Sunflower seeds are also a great option.
• Different Vegetables in Coleslaw: Feel free to add other vegetables to your coleslaw, such as chopped bell peppers, onions, or even some shredded broccoli stalks.
• Experiment with Dressings: While the classic mayonnaise-based dressing is delicious, you can also try other variations, such as a vinaigrette-based dressing or a yogurt-based dressing for a lighter option.
• Don’t Overcrowd the Pan: When baking the chicken, make sure not to overcrowd the baking sheet. This will prevent the chicken from browning properly and becoming crispy. If necessary, bake the chicken in batches.
• Use a Meat Thermometer: The best way to ensure that the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken, making sure not to touch the bone. The internal temperature should reach 165°F (74°C).
• Let the Chicken Rest: Allowing the chicken to rest for a few minutes after baking is crucial for retaining its juices and preventing it from drying out.

Why This Recipe Works:

This recipe is a winner because it delivers the satisfying crunch of fried chicken without all the extra oil and mess. Baking the chicken instead of frying it significantly reduces the fat content, making it a healthier option. The buttermilk marinade ensures that the chicken is incredibly tender and juicy, while the blend of spices in the coating provides a flavorful and crispy crust. The coleslaw adds a refreshing and tangy contrast to the rich and savory chicken, creating a perfectly balanced meal.

Serving Suggestions:

This oven fried chicken and coleslaw is a complete meal on its own, but you can also serve it with other sides, such as:

• Mashed potatoes
• Corn on the cob
• Baked beans
• Biscuits
• Potato salad

Storage Instructions:

Store leftover oven fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results. Store leftover coleslaw in an airtight container in the refrigerator for up to 2 days. The coleslaw may become slightly watery over time, but it will still be delicious.

Nutritional Information (Approximate):

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

• Calories: 600-800 per serving
• Fat: 30-40g
• Protein: 40-50g
• Carbohydrates: 40-50g

Conclusion:

This isn’t just another recipe; it’s a flavor explosion waiting to happen! The crispy, juicy Oven Fried Chicken paired with the tangy, refreshing Coleslaw is a match made in culinary heaven. Trust me, once you try this combination, you’ll be adding it to your regular meal rotation. The beauty of this recipe lies in its simplicity and the incredible depth of flavor it delivers. We’ve taken the guilt out of fried chicken by baking it to golden perfection, achieving that satisfying crunch without all the extra oil. And the coleslaw? It’s not your average, overly sweet side dish. We’ve balanced the sweetness with a touch of acidity and a hint of spice, creating a coleslaw that perfectly complements the richness of the chicken.

But why is this recipe a must-try? Because it’s more than just a meal; it’s an experience. It’s the satisfying crunch of the chicken, the cool creaminess of the coleslaw, and the burst of flavors that dance on your tongue. It’s the perfect balance of textures and tastes, making it a truly unforgettable dish. Plus, it’s relatively easy to make, even for beginner cooks. You don’t need any fancy equipment or hard-to-find ingredients. Everything you need is likely already in your pantry or easily accessible at your local grocery store.

Looking for serving suggestions or variations? The possibilities are endless! Serve the Oven Fried Chicken and Coleslaw as a classic main course, perfect for a weeknight dinner or a weekend gathering. For a fun twist, try making sliders using Hawaiian rolls and topping them with the chicken and coleslaw. You can also shred the chicken and toss it with the coleslaw for a delicious and satisfying salad.

If you’re feeling adventurous, experiment with different flavors in the coleslaw. Add some chopped pineapple or mango for a tropical twist. Or, for a spicier kick, add a pinch of cayenne pepper or a drizzle of sriracha. You can also try using different types of cabbage, such as red cabbage or Napa cabbage, for a different texture and flavor. For the chicken, consider adding different herbs and spices to the breading. Garlic powder, onion powder, paprika, and oregano are all great options. You can even add a touch of Parmesan cheese for extra flavor.

Don’t be afraid to get creative and make this recipe your own! That’s the beauty of cooking – it’s all about experimenting and finding what you love. I’m confident that you’ll love this Oven Fried Chicken Coleslaw recipe as much as I do. It’s a crowd-pleaser, a family favorite, and a guaranteed way to impress your friends and loved ones.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I promise you won’t regret it. And once you’ve tried it, I’d love to hear about your experience. Share your photos, your tips, and your variations in the comments below. Let’s create a community of food lovers who appreciate the simple pleasures of delicious, homemade meals. I can’t wait to see what you create! Happy cooking!