Oven-Fried Chicken with Coleslaw & Buttermilk Biscuits

Oven-Fried Chicken

with Coleslaw & Buttermilk Biscuits

30 MIN
4 Servings
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From the Test Kitchen

Fried chicken, a true Southern institution, is uniquely delicious. When it comes down to it, the dish is all about the texture. Fortunately, we can achieve the same impeccable crunch in the oven. That’s what we’re doing here: coating our chicken in biscuit mix and lightly-spiced, crispy panko breadcrumbs, then baking it, for lighter results. A drizzle of honey (over the flaky biscuits on the side, too!) provides the perfect touch of natural sweetness.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Oven-Fried Chicken with Coleslaw & Buttermilk Biscuits
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ cups Panko Breadcrumbs
  • 1 cup Buttermilk Biscuit Mix
  • ½ cup Low-Fat, Plain Greek Yogurt
  • 2 Scallions
  • 1 Carrot
  • 1 lb Napa Cabbage
  • 2 Tbsps Honey
  • 2 Tbsps Sugar
  • 1 Tbsp Apple Cider Vinegar
  • ¼ cup Mayonnaise
  • 2 tsps Oven-Fried Chicken Spice Blend (Smoked Sweet Paprika & Garlic Powder)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and grate the carrot. Remove and discard the cabbage core; thinly slice the leaves. In a large bowl, combine the white bottoms of the scallions, carrot and cabbage; season with salt and pepper. In a medium bowl, whisk together the yogurt and ¼ cup of water until smooth. Cut each chicken breast into thirds; season with salt and pepper. Place the seasoned chicken in a second large bowl with ¼ cup of the biscuit mix; toss to thoroughly coat.

Bread the chicken:
2 Bread the chicken:

Line a sheet pan with aluminum foil (or lightly oil). Season the yogurt-water mixture with salt and pepper. In a large bowl (or large, shallow dish), combine the breadcrumbs and spice blend; season with salt and pepper. Working 1 at a time, dip the pieces of coated chicken in the yogurt-water mixture (letting the excess drip off), then thoroughly coat in the breadcrumb-spice blend mixture (pressing to adhere). Place on the prepared sheet pan.

Bake the chicken:
3 Bake the chicken:

Bake the breaded chicken for 14 to 16 minutes, or until golden brown and cooked through. Transfer to a serving dish; season with salt and pepper. Set aside in a warm place.

Make the biscuits:
4 Make the biscuits:

While the chicken bakes, in a medium bowl, combine the remaining biscuit mix and ¼ cup of cold water; stir until just combined. Lightly oil a sheet pan. Divide the biscuit dough into 4 equal-sized portions. Using slightly damp hands, form the portions into rounds. Place on the prepared sheet pan. Bake 10 to 12 minutes, or until golden brown. Transfer to a serving dish.

Make the dressing:
5 Make the dressing:

While the biscuits bake, in a small bowl, combine the mayonnaise, sugar and vinegar; whisk until thoroughly combined. Season with salt and pepper to taste

Make the coleslaw & serve your dish:
6 Make the coleslaw & serve your dish:

Add the dressing to the bowl with the white bottoms of the scallions, carrot and cabbage. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked chicken and coleslaw with the green tops of the scallions. Serve with the biscuits and honey on the side. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Peel and grate the carrot. Remove and discard the cabbage core; thinly slice the leaves. In a large bowl, combine the white bottoms of the scallions, carrot and cabbage; season with salt and pepper. In a medium bowl, whisk together the yogurt and ¼ cup of water until smooth. Cut each chicken breast into thirds; season with salt and pepper. Place the seasoned chicken in a second large bowl with ¼ cup of the biscuit mix; toss to thoroughly coat.

2 Bread the chicken:

Line a sheet pan with aluminum foil (or lightly oil). Season the yogurt-water mixture with salt and pepper. In a large bowl (or large, shallow dish), combine the breadcrumbs and spice blend; season with salt and pepper. Working 1 at a time, dip the pieces of coated chicken in the yogurt-water mixture (letting the excess drip off), then thoroughly coat in the breadcrumb-spice blend mixture (pressing to adhere). Place on the prepared sheet pan.

Bread the chicken:
Bake the chicken:
3 Bake the chicken:

Bake the breaded chicken for 14 to 16 minutes, or until golden brown and cooked through. Transfer to a serving dish; season with salt and pepper. Set aside in a warm place.

4 Make the biscuits:

While the chicken bakes, in a medium bowl, combine the remaining biscuit mix and ¼ cup of cold water; stir until just combined. Lightly oil a sheet pan. Divide the biscuit dough into 4 equal-sized portions. Using slightly damp hands, form the portions into rounds. Place on the prepared sheet pan. Bake 10 to 12 minutes, or until golden brown. Transfer to a serving dish.

Make the biscuits:
Make the dressing:
5 Make the dressing:

While the biscuits bake, in a small bowl, combine the mayonnaise, sugar and vinegar; whisk until thoroughly combined. Season with salt and pepper to taste

6 Make the coleslaw & serve your dish:

Add the dressing to the bowl with the white bottoms of the scallions, carrot and cabbage. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish. Garnish the baked chicken and coleslaw with the green tops of the scallions. Serve with the biscuits and honey on the side. Enjoy!

Make the coleslaw & serve your dish:
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