Oven Fried Chicken with Honey Garlic Sauce is an easy sheet pan meal. Chicken that tastes deep fried when biting into it, using a simple technique to get the chicken super crispy with no need for deep frying.
I wish a plate of this was in front of me again. It was gone too soon… Oven Fried Chicken with Broccoli + Honey Garlic Sauce! Now this is the perfect meal for a fussy eater and even just for a regular family dinner!
Oven Fried Chicken
Searching the inter webs for oven fried chicken, I’d constantly run into recipes that pour oil into the baking tray to deep fry the chicken pieces in the oven, but we found every piece would turn out so oily.
Mixing the oil into the breadcrumbs nails it down to an earth shattering crunch. BUT. don’t just use any breadcrumb. To get the ultimate crunch, use Panko, which is a Japanese-style breadcrumb easily found in the Asian section of any supermarket.
The honey garlic sauce to go with it is crazy delicious!
This is the result of my children begging me for KFC. I love you children, but I love our health even more. It took me a few months to perfect this recipe and getting the crunchy textured coating perfect.
To make it easier, I set up a work station with flour, egg wash and the breadcrumb / oil mixture, with the baking sheet close by to work one by one. Coat, dip, dredge, place on baking sheet. Repeat.
Bake in the oven with a light spray of cooking oil, and half way through cooking, add your prepared broccoli to the baking sheet. Of course, you can use chicken drumsticks, tenders or breast.
Drizzle with Honey Garlic Sauce.
And you have a sheet pan dinner done in 45 minutes (not including prep time).
More Chicken recipes you may like: Honey Lemon Garlic Chicken | Easy Thai Satay Chicken | Mozzarella Chicken In Tomato Sauce | Roasted Asian Glazed Chicken Thighs !
Oven Fried Chicken
Ingredients
For The Broccoli:
- 2 broccoli heads washed and dried, cut into florets
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons garlic minced
- 1 pinch salt
- 1 pinch pepper
For The Chicken:
- 6 bone in skinless chicken thighs
- 1 pinch salt to season
- 1 pinch pepper to season
- ½ cup all-purpose flour
- 1 egg large
- 2 tablespoons milk
- 1 teaspoon garlic powder
- ¾ teaspoon salt or to taste
- 1 teaspoon paprika sweet or smoky
- 1 ¾ cups Panko breadcrumbs
- ⅓ cup vegetable oil
- 2 tablespoons fresh parsley chopped to serve
For The Honey Garlic Sauce:
- ½ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar or white or apple cider - optional
- 1 tablespoon garlic minced
- 2 teaspoons cornstarch cornstarch mixed with 2 tablespoons water
Instructions
- Preheat oven to 390°F (200°C). Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.
- Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Set aside.
- Season chicken with salt and pepper. Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder, the ¾ teaspoon of salt and paprika. In the third bowl, mix the Panko with the vegetable oil (I find it easier to use my hands).
- Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.
- Lightly spray each chicken thigh over the top with cooking oil spray (this is optional, but I have found it to crisp the chicken even more). Bake for 25 minutes, remove from the oven and arrange the broccoli next to or around the chicken, and place back into the oven to cook for a further 20 minutes, or until the chicken is cooked through; the crust is crispy and golden brown, and the broccoli is tender-crisp (Note: flip the broccoli after around 10 minutes if you find the tops charring).
- While the chicken is in the oven, prepare the Honey Garlic Sauce: In a small saucepan, combine honey soy sauce, vinegar (if using) and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low. Pour the prepared cornstarch mixture into the saucepan and stir through until sauce thickens (about 2 minutes). Set aside and allow to cool.
- Garnish chicken with parsley and serve immediately with the honey garlic sauce.
Notes
*I love the addition of vinegar in the sauce to cut throughout the sweetness of the honey, but have made it without and it's sweeter but just as good too.
Will says
This recipe is simple and fast, and rightly earns 5 stars. My kids loved it, saying it was as good (or better) than actual fried chicken. I did an additional step, mentioned in other recipes, of double-coating the chicken, which makes the crust thicker.
Pamela says
Just finished this. The sauce was so good on the chicken.
Fran says
I made this chicken it was awesome.. my 10 year old loved it and she is a picky eater. I did try the sauce it was a too sweet for me added lemon juice and red pepper flakes to cut the sweetness.
Sharon says
I can’t speak to the whole recipe but I cooked the chicken per instructions to use with chicken and waffles ( I didn’t want the mess of frying chicken) and the chicken was delicious. Everyone agreed!
Vita says
Loved the recipe. I only cooked the chicken, everyone enjoyed it. Can’t wait to cook the broccoli and sauce. Thank you.
Beverly says
Can I use a whole cut up chicken instead and if yes how long should it be cooked? My brother loves this dish!!!!!!
Terry G. Watson says
REMINDER LOWER YOUR OVEN RACK – I put seasoning salt in with the flour and some bread crumbs in with the panko and a bit of half and half in the eggs before I beat them. I let the chicken rest about 10 mins with flour on it to get a bit drier so the egg mix would stick better and the egg mix was thick enough to stick great. The panko/breadcrumbs then stick to the eggs perfectly.
Jennifer Flores says
Didn’t know what to make for dinner, googled oven baked fried chicken & this recipe came up… Made for dinner & will be an amazing addition to our dinner rotation! That sauce, I could bottle & eat with anything & everything else(did without the rice vinegar though) & thinking of next time, adding red pepper chili flakes or the like to add some heat but overall, great recipe. Was easy to put together & very delicious results, indeed.
Kniomy says
Just baked this recipe and looks and tasted Good. I will modify eggs, Panko and vegetable oil next time.( Not enough for 6 thighs)
Carmella Goodman says
Hi Karina,
This recipe was kid approved, husband approved, my mother approved it, and I approved. Crunchy, flavorful fried chicken without the oil. I didn’t have panko breading (surprised me) so I improvised with half ritz crackers and half pork rinds. A phenomenal recipe you did a great job creating this one! I can’t wait to see what other great recipes you have. The lucky dogs got to lick the pan afterwards so everybody was happy.
Thank you so much for sharing. ❤️
Carmella