Fried chicken is a popular comfort food, but fast-food options often come with overused oils that may not leave you feeling great. Here’s a simple, healthier way to make delicious fried chicken right in your oven. Paired with buttery corn and fresh coleslaw, this recipe is sure to become a favorite.
Ingredients
For the Chicken:
Bone-in chicken pieces (except wings)
1 cup all-purpose flour
2 tsp paprika
1 tsp black pepper
2 whole eggs
2 tbsp milk
2/3 cup breadcrumbs
1 1/3 cups shredded Parmesan cheese
Butter and oil (for baking tray)
For the Coleslaw Dressing:
3/4 cup mayonnaise
1/2 tsp dry mustard
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
3 tbsp cream
For the Coleslaw Veggies:
1/2 medium cabbage, finely shredded
4 spring onions, sliced
2 large carrots, peeled and grated
4 celery sticks, thinly sliced
2 apples, chopped (with peel on)
Juice of 1/2 lemon
For the Corn:
Fresh corn cobs (as many as desired)
Instructions
Step 1: Prep the Oven and Chicken
Preheat your oven to 200°C fan-forced or 220°C without fan.
Remove the skin from the chicken pieces and set them aside.
Step 2: Set Up the Breading Station
In a bowl, mix flour, paprika, and black pepper.
In another bowl, whisk together eggs and milk.
In a third bowl, combine breadcrumbs and Parmesan cheese (use more cheese than breadcrumbs).
Step 3: Coat the Chicken
Dip each piece in the flour mixture, then the egg, and finally the breadcrumb-Parmesan mix.
Use one hand for egg dipping and the other for crumbing to make it easier.
Step 4: Bake the Chicken
Place a large baking tray in the oven with a knob of butter and enough oil to cover the base. Heat for 5 minutes.
Arrange the coated chicken pieces on the tray and drizzle with melted butter (about 1/4 cup).
Bake for 30 minutes, then flip the chicken over gently (an egg flip works best).
Step 5: Prep the Corn
Remove the silk from the tops of the corn cobs. If needed, patch any exposed areas with foil.
Step 6: Make the Coleslaw
In a small bowl, whisk together mayonnaise, dry mustard, salt, black pepper, cayenne pepper, and cream.
In a large bowl, combine cabbage, spring onions, carrots, celery, and apples.
Squeeze lemon juice over the apples to prevent discoloration.
Pour the dressing over the veggies and toss until well coated.
Step 7: Finish Baking
After flipping the chicken, add the corn cobs to the tray.
Bake everything for another 30 minutes.
Step 8: Serve
Remove the husks and silk from the corn (cut off the ends for easier handling). Brush with butter and sprinkle with salt.
Plate the chicken, corn, and coleslaw.
Notes
Leftover crumb mix can be stored in the fridge for later use.
The chicken tastes great cold, and the coleslaw stays fresh in the fridge for up to 3 days.
Enjoy this wholesome, flavorful meal that’s sure to impress your family or guests!
