Crispy Chicken With Coleslaw

Crispy Chicken With Coleslaw
Paul Sirisalee
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preparation
10
minutes
cooking
20
minutes
Serves 4

Ingredients

1/3
cup
sour cream
1
tablespoon
red wine vinegar
kosher salt and black pepper
1/2
small head red cabbage, thinly sliced (about 2 cups)
2
carrots, grated
8
boneless, skinless chicken thighs (1 1/2 pounds)
1/2
cup
flour
2
eggs, beaten
1
cup
bread crumbs
1/2
cup
canola oil
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.

 

Sue Li
April 2012

Nutritional Information

  • Per Serving
  • Calories 772
  • 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
What does this mean? See Nutrition 101.

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