Crispy Chicken With Coleslaw

crispy-chicken-coleslaw
Photo by Paul Sirisalee
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 772 calories
    • Fat 48 g
    • Sat Fat 9 g
    • Cholesterol 231 mg
    • Sodium 1,116 mg
    • Protein 41 g
    • Carbohydrate 40 g
    • Sugar 6 g
    • Fiber 4 g
    • Iron 5 mg
    • Calcium 127 mg
  • April 2012

Ingredients

  1. Check 1/3cup sour cream
  2. Check 1tablespoon red wine vinegar
  3. Check kosher salt and black pepper
  4. Check 1/2 small head red cabbage, thinly sliced (about 2 cups)
  5. Check 2 carrots, grated
  6. Check 8 boneless, skinless chicken thighs (1 1/2 pounds)
  7. Check 1/2cup flour
  8. Check 2 eggs, beaten
  9. Check 1cup bread crumbs
  10. Check 1/2cup canola oil
  11. Check lemon wedges, for serving

Directions

  1. In a medium bowl, whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss to combine; set aside.
  2. Place the flour, eggs, and bread crumbs in separate shallow bowls. Pound the chicken between 2 sheets of plastic wrap to ½ inch thick; season with ¾ teaspoon salt and ¼ teaspoon pepper. Coat with the flour (tapping off any excess), dip in the eggs (shaking off any excess), then coat with the bread crumbs, pressing gently to help them adhere.
  3. Heat the oil in a large skillet over medium heat. Cook the chicken until cooked through, 4 to 5 minutes per side. Season with ¼ teaspoon each salt and pepper. Serve with the coleslaw and lemon wedges.