top of page
< Back

Oven-Fried Chicken and Coleslaw

A satisfying Southern-style spread featuring crispy pan-fried chicken thighs, warm homemade biscuits, and a drizzle of sweet-and-spicy hot honey butter. Served with creamy coleslaw on the side, this comforting classic comes together in just 30 minutes for an easy weeknight dinner with all the flavors of a summer cookout.

30 min

Prep Time

30 min

Total Time

30 min

Servings

4

Ingredients

Pantry

  • 2 cups Baking Mix

  • 1 cup Flour

  • 1 tbs Honey

Fridge and Freezer

  • 4 boneless skinless Chicken Thighs, thawed

  • 1 bag Coleslaw Mix

  • 1 tsp Hot Sauce

  • 1 Egg

  • ⅔ cup Milk

  • 2 tbs Butter

Directions

  1. Wash hands with soap and water. Preheat the oven to 425 degrees. Grease a baking sheet.

  2. In a medium mixing bowl, combine 2 tbs oil, baking mix and milk. Drop 8 spoonfuls onto the baking sheet and bake for 10-14 minutes, or until golden brown.

  3. Meanwhile, heat some oil in a large skillet or pan over medium-high heat. Season the chicken thighs with salt and pepper. In a shallow bowl, beat the egg with 2 tbs water. In another shallow bowl, add the flour. Dip the chicken in the egg, then the flour, then add to the pan. Cook on both sides until browned and cooked through, about 10 minutes total.

  4. Combine the coleslaw and dressing in a medium mixing bowl.

  5. In a small microwave-safe bowl, combine the butter, honey, and hot sauce. Heat in the microwave for 10 second intervals until melted.

  6. Serve the fried chicken with warm biscuits, drizzled with hot honey butter, with coleslaw on the side.

<ul><li>*Chicken: the USDA recommends cooking chicken to an internal temperature of 165 degrees.</li></ul>

bottom of page