Crispy chicken with coleslaw recipe


  • Yield: 4 Servings
  • Total Time: 20 Minutes


  • ⅓ cup sour cream
  • 1 tablespoon red wine vinegar
  • Kosher salt and black pepper
  • ½ small head red cabbage, thinly sliced (about 2 cups)
  • 2 carrots, grated
  • 8 boneless, skinless chicken thighs (1½ pounds)
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup bread crumbs
  • ½ cup canola oil
  • Lemon wedges, for serving
How to Make It
  1. Whisk together the sour cream, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cabbage and carrots and toss to combine.
  2. Pound the chicken between 2 sheets of plastic wrap until ½ inch thick; season with ¾ teaspoon salt and ¼ teaspoon pepper. Dredge in the flour, dip in the eggs, then coat with the bread crumbs.
  3. Cook the chicken in batches in the oil in a large skillet over medium heat until golden brown and cooked through, 4 to 5 minutes per side. Season with ¼ teaspoon each salt and pepper. Serve with the coleslaw and lemon wedges.

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