Oven-Fried Chicken and Coleslaw

This one is from damndelicious.net with some small adjustments

INGREDIENTS

• 3 pound boneless, skinless chicken thighs, excess fat trimmed
• 1 cup all-purpose flour 
  
  
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs
• 1/4 cup milk
• 1 tablespoon hot sauce, or more to taste
• 1 1/2 cups Panko
• 3 teaspoons cajun seasoning
• 1 teaspoon paprika
• 1/4 cup coconut oil
FOR THE COLESLAW
• 4 cups shredded cabbage
• 1/2 onion, diced
• 1 large carrot, grated
• 1/4 cup mayonnaise
• 1/2 cup plain yogurt
• 1/4 cup white vinegar
• 3 tablespoons pure maple syrup or honey
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
• To make the coleslaw, combine cabbage, onion and carrot in a large bowl. In a large glass measuring cup or another bowl, whisk together mayonnaise, yogurt, vinegar, sugar, salt and pepper, to taste. Pour mixture over cabbage mixture and stir using a rubber spatula until well combined. Cover and place in the refrigerator for at least one hour.
• In a shallow bowl, combine flour, salt and pepper, to taste. In another shallow bowl, whisk together egg, milk, hot sauce, salt and pepper, to taste. In a third shallow bowl, combine the Panko, cajun seasoning, paprika, peanut oil, salt and pepper, to taste.
• Working one at a time, dredge chicken in the flour, dip into the eggs, then dredge in the panko crumbs, pressing to coat.
• Place onto prepared baking sheet and bake for 45 minutes, or until the crust is golden and the chicken is completely cooked through.
• Serve immediately with coleslaw.