Feed your fried chicken craving with this healthy twist! Swap the classic breading for panko breadcrumbs and skip the oil for an oven fry. It's a satisfying and delicious sandwich the whole family can get behind.
6 Chicken thighs, boneless and skinless Kosher salt, to taste Black pepper, to taste 3/4 cup All purpose flour 1 teaspoon Garlic powder 1 tablespoon Paprika 1 Large egg 3 tablespoons Milk 2 cups Panko breadcrumbs 3 tablespoons Sriracha 1/2 cup Mayo 2 tablespoons Apple cider 2 tablespoons Olive oil 2 cups Slaw Bunch of cilantro leaves 6 Sesame seed buns, toasted
Preheat the oven to 400 degrees F. Season the chicken thighs with salt and pepper and set aside.
Set up a dredging station with three bowls. In the first bowl, combine the flour, paprika and garlic powder, and season with salt and pepper. In the second bowl, combine the egg and the milk and season with salt and pepper. In the third bowl, season the breadcrumbs with salt and pepper.
Place the chicken thighs in the first bowl, then the second, and then the third. Place the chicken on a parchment-lined baking sheet sprayed with cooking spray. Spray the tops of the chicken with cooking spray and place into the oven.
Cook for 25-30 minutes until the chicken is crispy and cooked through. The internal temperature should be 165 degrees F.
While the chicken cooks, make the slaw by combining the sriracha, mayo, apple cider vinegar, and olive oil. Season the mixture with salt and pepper and toss in the slaw and cilantro then set aside.
Put one chicken thigh onto each bun and top with the slaw.
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