Crispy Chicken With Coleslaw
Serves 4|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 772
- Fat 48g
- Sat Fat 9g
- Cholesterol 231mg
- Sodium 1,116mg
- Protein 41g
- Carbohydrate 40g
- Sugar 6g
- Fiber 4g
- Iron 5mg
- Calcium 127mg
What does this mean? See
Nutrition 101
.
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Quick Tip
Got leftovers? For a delicious lunch, make a sandwich with your favorite bread, mustard, a cutlet, and a big spoonful of coleslaw.
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