Name: Buttermilk-Brined Oven Fried Chicken with Coleslaw & Roasted Summer Potatoes
Prep time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 chicken pieces (drumsticks and thighs, bone-in, skin-on); 2 cups buttermilk; 2 tsp hot sauce; 2 cups panko breadcrumbs; 1 cup plain breadcrumbs; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper; 1/2 tsp dried thyme; 1 tsp kosher salt, plus more to taste; 1/2 tsp black pepper; 1/4 cup grated Parmesan cheese; 2 tbsp olive oil (plus more for drizzling); 1 lb baby potatoes, halved; 2 tbsp olive oil (for potatoes); 1/2 tsp smoked paprika (for potatoes); Salt and pepper, to taste (for potatoes); 4 cups shredded green cabbage; 1 cup shredded carrots; 1/2 small red onion, thinly sliced; 1/2 cup mayonnaise; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp honey; Salt and pepper, to taste (for slaw)

Buttermilk-Brined Oven Fried Chicken with Coleslaw & Roasted Summer Potatoes

miradu

This oven-fried buttermilk-brined chicken is a classic American comfort dish, balancing tangy, juicy chicken with a golden, crunchy crust. The buttermilk brine infuses every bite with moisture and flavor, while a blend of panko, parmesan, and spices creates a shatteringly crisp coating—all baked, not fried! Served with smoky roasted summer potatoes and a zesty, creamy coleslaw, this dinner brings together vibrant textures and flavors that are as satisfying as any takeout, but lighter and easy enough for any skill level. Perfect for a cozy family meal or casual gathering.

Ingredients

Instructions

In a large bowl, whisk buttermilk and hot sauce. Submerge chicken pieces, cover, and refrigerate for at least 1 hour (up to overnight).
Preheat oven to 425°F (220°C). Line a baking sheet with parchment and place a wire rack on top. Spray rack with oil.
In a large shallow dish, combine panko, plain breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne, dried thyme, 1 tsp kosher salt, black pepper, and grated Parmesan. Drizzle in 2 tbsp olive oil and mix until crumbs are evenly moistened.
Remove chicken from brine, letting excess drip off. Dredge each piece thoroughly in the breadcrumb mixture, pressing to adhere. Arrange chicken on prepared rack. Drizzle or mist lightly with olive oil.
Bake chicken for 35–40 minutes or until deeply golden, crispy, and juices run clear (internal temp 165°F), rotating pan halfway through.
While chicken bakes, toss halved potatoes with 2 tbsp olive oil, smoked paprika, salt, and pepper. Spread on a second baking sheet and roast for 25–30 minutes, tossing halfway, until crisp and tender.
In a large bowl, combine cabbage, carrots, and red onion. In a small bowl, whisk mayo, apple cider vinegar, Dijon, honey, salt, and pepper. Pour over slaw, toss to coat, and chill until ready to serve.
Let chicken rest for 5 minutes before serving. Plate crispy chicken with roasted potatoes and coleslaw. Enjoy!