Oven-Baked Fried Chicken & Cole Slaw.
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Oven-Baked Fried Chicken
1/4 cup (125 ml) all-purpose flour
2 tsp (10 ml) kosher salt
1 1/2 tsp (7ml) garlic powder
1 tsp (5ml) paprika
1/2 tsp (2ml) pepper
1/4 tsp (1ml) dry mustard
8 chicken breasts, legs or thighs
In a shallow dish, mix together flour, 1 tsp (5 ml) of the salt, the garlic powder, paprika, pepper and mustard.
Rinse chicken under water; sprinkle with remaining salt.
One piece at a time, coat chicken in flour mixture.
Place on greased rimmed baking sheet.
Roast in 375°F (190°C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.
1/4 cup (50 ml) cider vinegar or wine vinegar
2 tbsp (25 ml) vegetable oil
1 tbsp (15 ml) dijon mustard
2 tsp (10 ml) granulated sugar
1 tsp (5 ml) horseradish
1 clove garlic, minced
1/2 tsp (2 ml) each salt and pepper
4 cups (1 L) shredded green cabbage
1 carrot, grated
In large bowl, whisk together cider vinegar or wine vinegar, vegetable oil, Dijon mustard, granulated sugar, horseradish, garlic,and salt and pepper.
Add green cabbage and carrot; toss well to combine.