Oven-Fried Chicken With Crunchy Broccoli Slaw

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canola oil, for the rack

1/2 teaspoon paprika

1 1/4 cups buttermilk

kosher salt and black pepper

2 3/4 pounds bone-in chicken parts (thighs, legs, or breasts), skin removed

1 cup crushed buttery round crackers (such as Ritz; about 4 ounces)

1/4 cup reduced-fat mayonnaise

1 tablespoon cider vinegar

3/4 pound broccoli, chopped (about 4 cups), or 12 ounces broccoli slaw

1 large carrot, coarsely grated

1/2 small shallot, chopped

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