Oven-Fried Chicken With Crunchy Broccoli Slaw

Oven-Fried Chicken With Crunchy Broccoli Slaw
Christopher Baker
Coat the chicken with crushed crackers and bake to get a crispy exterior without the hassle of deep-frying.

Get the recipe for Oven-Fried Chicken With Crunchy Broccoli Slaw.
Serves 4
preparation
30
minutes
cooking
70
minutes

Ingredients

canola oil, for the rack
1/2
teaspoon
paprika
1 1/4
cups
buttermilk
kosher salt and black pepper
2 3/4
pounds
bone-in chicken parts (thighs, legs, or breasts), skin removed
1
cup
crushed buttery round crackers (such as Ritz; about 4 ounces)
1/4
cup
reduced-fat mayonnaise
1
tablespoon
cider vinegar
3/4
pound
broccoli, chopped (about 4 cups), or 12 ounces broccoli slaw
1
large carrot, coarsely grated
1/2
small shallot, chopped

Directions

  1. Heat oven to 375° F. Set a wire rack inside a rimmed baking sheet and lightly coat with oil. In a shallow baking dish, combine the paprika, 1 cup of the buttermilk, and ½ teaspoon each salt and pepper. Add the chicken and turn to coat.
  2. Place the crushed crackers in a shallow bowl. Remove the chicken from the buttermilk mixture and coat with the crackers, pressing gently to help them adhere. Place the chicken on the rack and bake, turning halfway through, until crispy and an instant-read thermometer registers 165° F in the center of the thickest piece of chicken, 40 to 45 minutes.
  3. Meanwhile, in a large bowl, whisk together the mayonnaise, vinegar, the remaining ¼ cup of buttermilk, ½ teaspoon salt, and ¼ teaspoon pepper. Add the broccoli or broccoli slaw, carrot, and shallot and toss to combine. Serve with the chicken.
Dawn Perry
May 2011

Nutritional Information

  • Per Serving
  • Calories 566
  • Fat 24 g
  • Sat Fat 6 g
  • Cholesterol 158 mg
  • Sodium 1,075 mg
  • Protein 54 g
  • Carbohydrate 31 g
  • Sugar 9 g
  • Fiber 4 g
  • Iron 4 mg
  • Calcium 201 mg
What does this mean? See Nutrition 101.