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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Arrange coated chicken pieces strategically on the prepared wire rack. Enhance crispiness by delicately drizzling olive oil or melted butter across the surface.
- 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