Golden Oven-Fried Chicken with Homemade Coleslaw Recipe

This crispy oven-fried chicken with homemade coleslaw promises a delightful twist on classic comfort food.

Sinking your teeth into perfectly golden, crunchy chicken without the mess of deep-frying.

Traditional methods meet modern kitchen magic in this simple yet impressive dish.

Lean and flavorful, the chicken pairs beautifully with a tangy, fresh coleslaw that adds bright crunch to every bite.

Weeknight dinners just got a serious upgrade with minimal effort and maximum satisfaction.

Hungry friends and weekend crowds will be begging you to make this crowd-pleasing meal again and again.

Grab your apron and let’s transform an ordinary evening into a seriously delicious feast.

FAQ About Oven-Fried Chicken With Homemade Coleslaw

• Why use buttermilk for marinating chicken?

Buttermilk helps tenderize the chicken by breaking down proteins, making it juicier and more flavorful. The acidity also helps the coating stick better, creating a crispier exterior.

• Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with gluten-free flour or almond flour. Make sure to use cornmeal that is certified gluten-free to maintain the recipe’s crispy texture.

• How do I know the chicken is fully cooked without drying it out?

Use a meat thermometer to check the internal temperature reaches 165F (74C). This ensures the chicken is safe to eat while keeping it moist. Avoid overcooking by checking the temperature early and frequently.

Oven-fried chicken uses less oil and bakes in the oven, creating a crispy coating similar to deep-frying but with fewer calories. The wire rack and oil drizzle help achieve that classic crispy texture without excessive oil.

Why Oven-Fried Chicken With Homemade Coleslaw Is A Winner

• Crisp Without the Grease: Enjoy the satisfying crunch of fried chicken without the heavy oil, thanks to the innovative oven-baking method that delivers a golden, crispy exterior.
• Flavor-Packed Marination Magic: The buttermilk and hot sauce bath infuses the chicken with tangy, spicy notes, ensuring each bite is incredibly juicy and packed with mouthwatering flavor.
• Quick and Easy Weeknight Winner: This recipe transforms classic fried chicken into a simple, approachable dish that takes minimal prep time and delivers maximum deliciousness for busy families.
• Customize Your Kick: The flexible spice blend lets home cooks adjust heat levels by playing with cayenne pepper, making it perfect for different taste preferences from mild to wild.

What Goes Into Oven-Fried Chicken With Homemade Coleslaw

• Chicken Pieces: Flavorful protein base for the main dish, bone-in and skin-on parts recommended for juicier results.
• Buttermilk: Helps tenderize chicken and adds tangy flavor, full-fat version works best.
• Hot Sauce: Provides subtle heat and additional flavor complexity.

• All-Purpose Flour, Cornmeal: Create crispy, golden exterior with nice texture, yellow cornmeal preferred for extra crunch.
• Paprika, Garlic Powder, Onion Powder, Cayenne Pepper: Spice blend that adds depth and warmth to coating, adjust cayenne for desired spice level.
• Salt, Black Pepper: Essential seasoning for overall flavor enhancement.

• Olive Oil or Melted Butter: Helps achieve golden, crispy exterior and adds richness, unsalted butter recommended.
• Parchment Paper or Foil: Ensures easy cleanup and prevents sticking.
• Non-Stick Cooking Spray: Prevents chicken from adhering to wire rack during baking.

Step By Step Oven-Fried Chicken With Homemade Coleslaw

Step 1: Preheat Your Cooking Station

Get your oven blazing hot at 425F. Grab a baking sheet and line it with parchment paper. Place a wire cooling rack on top and give it a quick spray of non-stick cooking magic.

Step 2: Create Flavor Bath

• Tangy buttermilk
• Zesty hot sauce

Submerge chicken pieces completely. Let them soak up all the deliciousness in the refrigerator for 30 minutes to 8 hours.

Step 3: Craft Crispy Coating

• All-purpose flour
• Cornmeal
• Smoky paprika
• Garlic powder
• Onion powder
• Cayenne pepper
• Salt
• Fresh ground black pepper

Whisk until perfectly combined.

Step 4: Transform Chicken

Pull chicken from its flavor bath, letting excess liquid drip away. Roll each piece in the seasoned coating, pressing gently to ensure a complete crispy embrace.

Step 5: Bake to Golden Perfection

Arrange coated chicken on the prepared rack. Drizzle with olive oil or melted butter for extra crispiness. Slide into the hot oven and bake 35-40 minutes. Flip chicken halfway through cooking. Listen for the sizzle and watch for a gorgeous golden-brown color. Chicken is ready when internal temperature hits 165F.

Bonus Tip: Let chicken rest for 5-10 minutes after baking to lock in those incredible juices.

Good To Know Tips For Oven-Fried Chicken With Homemade Coleslaw

• Boost Buttermilk Magic: Marinate chicken longer than 30 minutes for deeper flavor penetration and more tender meat. Overnight soaking works wonders for incredible juiciness.
• Control Crispy Coating: Press flour mixture firmly onto chicken to create a thick, crunchy exterior. Shake off excess to prevent clumpy or soggy breading.
• Rack Technique Matters: Using a wire rack allows hot air circulation, ensuring chicken stays crisp on all sides instead of becoming soggy on the bottom.
• Temperature Precision: Use a meat thermometer to guarantee chicken reaches safe 165F internal temperature without overcooking. This ensures perfectly cooked, juicy meat every time.
• Gluten-Free Adaptation: Swap wheat flour with gluten-free flour blend or almond flour for those with dietary restrictions. Add extra seasonings to maintain robust flavor profile.

Keep Oven-Fried Chicken With Homemade Coleslaw Fresh And Tasty

• Refrigerate: Wrap cooled chicken tightly in aluminum foil or store in an airtight container. Keep refrigerated for up to 3-4 days.
• Reheat in Oven: Warm chicken on a baking sheet at 350F (175C) for 10-15 minutes. Avoid microwave to maintain crispy coating.
• Quick Tip: Add a light drizzle of olive oil before reheating to help restore crispiness and prevent dryness.
• Freezing Option: Freeze chicken pieces in sealed freezer bags for up to 2 months. Thaw overnight in refrigerator before reheating.

What Works Well With Oven-Fried Chicken With Homemade Coleslaw

• Sip Zesty Beverage Companions: Pair this crispy chicken with a chilled, tangy craft beer like a wheat ale or a hoppy IPA that cuts through the richness and complements the spicy coating.
• Refresh with Crisp Sides: Serve the oven-fried chicken alongside the homemade coleslaw, which provides a cool, creamy contrast to the crunchy, warm chicken and helps balance the dish's bold flavors.
• Match with Bright Wines: Select a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio, whose citrusy notes and acidity will enhance the chicken's herbs and spices while cleansing the palate.
• Complement with Zesty Dips: Prepare a quick homemade ranch or spicy mayo dipping sauce using buttermilk, herbs, and hot sauce to echo the chicken's marinade and add an extra layer of flavor excitement.

Try These Variations For Oven-Fried Chicken With Homemade Coleslaw

• Spicy Southern Kick: Add extra cayenne pepper and a dash of hot sauce to the flour mixture for a fiery version that brings bold southern heat to your chicken.
• Herb Garden Crunch: Mix fresh chopped rosemary, thyme, and parsley into the coating for an aromatic herb-infused chicken with an extra crispy texture.
• Gluten-Free Comfort: Replace wheat flour with almond flour or gluten-free flour blend to create a celiac-friendly version without sacrificing crispiness.
• Buttermilk Alternatives: Swap buttermilk with Greek yogurt or coconut milk for different flavor profiles and dietary preferences while maintaining moisture.

Oven-Fried Chicken With Homemade Coleslaw Recipe

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4.6 from 35 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Crispy oven-fried chicken with homemade coleslaw delivers Southern comfort right to your plate. Savory breaded chicken meets tangy, crunchy slaw for a perfect balance of flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 4 bone-in chicken thighs or drumsticks
• 1 cup (240 milliliters/8 fluid ounces) buttermilk
• 1 teaspoon hot sauce (optional)

Coating and Seasoning:

• 1 cup (120 grams/4.2 ounces) all-purpose flour
• ½ cup (60 grams/2.1 ounces) yellow cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons olive oil or melted butter

Coleslaw Ingredients:

• 4 cups shredded green cabbage (or coleslaw mix)
• 1 cup shredded carrots
• ¼ cup chopped red onion (optional)
• ½ cup (120 milliliters/4 fluid ounces) mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey or granulated sugar
• Salt and pepper, to taste

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Instructions

1. Prepare the oven environment for optimal chicken roasting by heating to 425F (220C). Create a strategic cooking surface by lining a baking sheet with parchment paper and positioning a wire rack, then apply a light coating of non-stick spray.
2. Craft a flavor-enhancing marinade by whisking buttermilk and hot sauce in a spacious container. Submerge chicken pieces completely, ensuring thorough coverage. Allow flavors to meld by refrigerating for a minimum of 30 minutes or up to 8 hours.
3. Develop a textural coating mixture combining flour, cornmeal, and an aromatic blend of spices including paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper in a wide, shallow dish.
4. Extract marinated chicken, allowing excess liquid to cascade off. Meticulously dredge each piece in the seasoned coating, applying gentle pressure to ensure an even, comprehensive layer of crispy protection.
5. Arrange coated chicken pieces strategically on the prepared wire rack. Enhance crispiness by delicately drizzling olive oil or melted butter across the surface.
6. Roast the chicken in the preheated oven, rotating midway through cooking. Monitor until the exterior achieves a golden-brown hue and internal temperature reaches 165F (74C), typically requiring 35-40 minutes of cooking time.

Notes

• Perfectly crisp exterior starts with thoroughly draining buttermilk marinade to ensure coating sticks evenly and doesn’t become soggy.
• Use a meat thermometer to guarantee chicken reaches safe internal temperature without overcooking, maintaining juicy texture.
• For gluten-free version, swap regular flour with almond or rice flour, keeping same measurements and coating technique.
• Want spicier kick? Increase cayenne pepper or add hot smoked paprika to flour mixture for extra heat and depth of flavor.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner, Lunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 495
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 3 g
• Protein: 25 g
• Cholesterol: 85 mg