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 minced garlic
- Salt and pepper
For The Chicken:
- 6 skinless chicken thighs, bone in*
- Salt and pepper to season
- 1/2 cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 3/4 teaspoon salt (or to taste)
- 1 teaspoon paprika (sweet or smoky)
- 1 3/4 cups Panko breadcrumbs
- 1/3 cup vegetable oil
- 2 tablespoons chopped fresh parsley leaves, to serve
For The Honey Garlic Sauce:
- 1/2 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar (or white or apple cider) optional**
- 1 tablespoon minced garlic
- 2 teaspoons 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 3/4 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.
Robin says
This is the best recipe I have tried. Chicken, broccoli and sauce were delicious. Removed the skin and cooked it separately for extra crunch.
Andrea says
Such a great recipe! It was a hit with my family -( that enjoys Popeye’s chicken once in awhile and was so sad when the location closed near us). It really turned out delicious. I did use chicken thighs with skin on. It’s going in the recipe binder – it’s a keeper!
kathleen says
Hi. I can’t remember if I am suppose to flip the chicken 1/2 way through or not. I use bone in breasts. Thanks you!
Sally Frye says
This was amazing. The only issue I ran into was seeing straight away the amounts of egg mix and Panko would not be enough, easy fix. I didn’t have enough honey so I used Golden Syrup, which is similar, it wouldn’t thicken but was delicious anyway. Rice accompanied this dish. This is a keeper. Simply amazing.
Dana S says
I am FRAMING this recipe, it is so good!!!! I used sesame oil rather than vegetable oil which I didn’t have. I also ran out of Panko half way so crushed croutons for the rest of the batch. The paprika and the oil on the Panko make it so flavorful and crunchy.
Nicole Prato says
Didnt make the broccoli or sauce, but the chicken was really good. I might add more seasonings next time but great as is.
Vicki Covington says
We needed something interesting to eat while under stay at home. Everyone thought this was delicious! Thanks so much!
Nat says
Hi Karina, I don’t have cornstarch do I leave it out or use plain flour instead?
Rita says
Sounds like a wonderful recipe, however, I like skin on chicken, wondering if leaving skin on with change how chicken turns out? Will skin crisp up with coating? Has anyone tried leaving skin on?
Joanne Q. says
I made this today with the skin on. Family and I ate the skin as well. Very good and crunchy.
Zunera says
Hi!!
Wanted to ask if we can use breast fillets for this recipe? And how many pieces?
Do we need to flatten it before the coating procedure?
Thank you
Eva says
Delicious every time I’ve made it: skinless, skin-on, with/without bones. Technique makes this an even crisper, tastier version than ‘the Colonel’s recipe’ with all of the flavor but so much less of the fat, which my family has never missed. So glad I found it, especially now that we’re all cooking more during this time of stay-home, save lives era we find ourselves in. Bookmarking this, for sure. Thank you, and be well!
Samantha says
This recipe is a keeper! Thank you for sharing! I have made it twice now; once with thighs and once with boneless skinless breasts. Both times the meat was tender and juicy and the coating was delicately crunchy. Flavors were on point. I will experiment with other flavors, seasonings but this method of breading and baking is the best!
Zunera says
How many breast fillets did u use for this recipe? Did u made them thinner?
Debby Testrake says
Last night my family devoured every bite of this delicious dish! My daughters claimed it was the best fried chicken and the best broccoli they had ever had….quite a statement!! I didn’t have Panko breadcrumbs so substituted regular bread crumbs(about half), crushed Ritz and Wheat Thin crackers and instant potato flakes. The thin chicken breasts I used were placed on a wire cooling rack over the cookie sheet, which allowed the bottom of the pieces to be nice and crispy. The sauce is spectacular and quite different from any sauce I would typically use with a chicken recipe like this one. Thank you for a great trio of recipes. My family has already requested it again. 🙂
debbie says
i have a convection oven, could I turn on the fan to make it crispier? Also I would use boneless, skinless chicken breasts. Do you think using the convection would dry out the chicken too much?
Jessica Precht says
Just made this recipe. Very good. I didn’t have panko so I used crushed cracker crumbs and it was fine.
Renee Carter says
I love all your recipies thanks gorbsharomg them ? I have a quick question. Can I substitute avocado oil for the vegetable oil?
Karina says
Absolutely!
Dave says
All I have on hand is some Italian bread crumbs, will it work?
Karina says
Absolutely!
Priscilla Katuramu says
Made this chicken last night and it was delicious!! So crispy and juicy!! The only change I’d make next time is to put a wire tray in the baking tray so the chicken sits on that and the bottom can get crispy too but otherwise another awesome recipe!! Thanks Karina
Bob says
Do you have to mix the bread crumbs with oil? I thought the whole purpose of oven baking is to avoid frying it in oil.
Kim says
Can I leave the skin on the chicken?
Lorraine Poitrinal says
Hi there….if i leave the skin on will it change how the chicken come out. Maybe i will try half and half but im wondering if anyone has tried.
I made the top of stove dish with this sauce and it was delicious!!! Ive made it 3 times so far.
Lorraine
Daniela says
Did you try it?? If so how’d it turn out?
Kristen says
Incredible recipe! I found I only needed half the bread crumbs and oil. Sauce is amazing and the chicken was perfect! I would eat every day! Thank you!
Anita says
We have a beehive and I cannot wait to try this recipe! Is there something I can substitute for the soy sauce?
Karina says
That is awesome! You are welcome to substitute the soy sauce with something that you prefer.
Robin says
I would try coconut aminos.
httr says
big tree farms coco amino
Charlene says
Hello,
If I substitute chicken breast’s and wings how long would I bake them?
Thank you!
Charlene says
Karina,
When you mention using chicken drumsticks or breasts and bake only 20 minutes-do you mean it will take only 20 minutes total baking time.
Thank you!
Karina says
Yes, you are right. You will bake them for 25 minutes then add broccoli and bake another 20 minutes. Hope that helps!! Enjoy your meal! XO
Joseph Hanes says
Holy crap! I just now made this sauce. It is awesome! We eat a lot of chicken and I wanted something different to switch up the flavors. My first thought after tasting this sauce was, ” This tastes like something from my favorite chinese restaurant”. I now have a go to sauce for chicken. I think it would go well with pork too. Thank you!
Julie says
Loved this oven fried chicken with the honey garlic sauce! It is so good! My entire family loved it. Thanks! So glad I found your website.
Anita says
Hi Karina
Made the Chicken with Sun Dried TomatoParmesan Sauce & it was super delicious , everyone in the family loved it. I did add mushrooms to it too ‘
I’ll be making the Oven Fried Chicken with Broccoli & Honey Garlic Sauce for Sunday Family dinner
Karina says
Yum! Mushrooms sounds great! Great idea and touch! Enjoy your next recipe! Thanks so much for following along with me and sharing your comment!
Barb says
loved the honey garlic chicken, but I can not get the video to work
Karina says
OH no! Thanks for letting me know! I will take a look at the video.
Lindsay says
I made this for dinner and it was amazing! My husband was a bit disappointed when I said ‘broccoli and chicken’ for dinner…but once he took a bite he couldn’t get enough.
Karina says
That is great to hear! I am glad he was happily surprised! Thanks for sharing!
Lex says
Hi Karina, Can I add other vegetables like carrots or potatoes? If so when should I add it ?
Karina says
Hey Lex! Yes definitely! I’d add any root veggies at the same time as the chicken goes into the oven, as they take a lot longer to cook. Just make sure you cut them into 1-inch pieces and they should be fine!
Natalie says
I made this last night and it was delicious! Even my super fussy three year old loved it, which at the moment is saying something. I actually forgot to make the sauce and it was still amazing. Thanks Karina!
Jenny says
Absolutely delicious! Just finished cooking and eating this dish and it was great. The sauce is awesome, I’ll definitely make it again 🙂
Brooke says
Is it possible to use Chicken Breasts instead of chicken Thighs for this? I made the Chicken Picatta last night and it was delicious! 🙂
Karina says
Hi Brooke! Yes definitely! And I’m so happy you liked the Piccata!
Stacey says
This looks amazing! I only have frozen broccoli – could I substitute, or do I need to adjust cooking time/prep because it’s frozen?
Karina says
Hi Stacey! I’d thaw the broccoli a little before baking with the chicken just to make sure it will cook through and crisp up. But you can also add it together with the chicken at the same time and keep an eye on it!
Nixxs says
This is the best baked chicken recipe EVER! Thank you for reviving my dinner routine! =)
Karina says
I’m so happy to hear that!
Brittney says
I see that you have lemons in your recipe pictures. Are we supposed to add lemon slices to the meal at some point? I don’t want to miss out on any of the deliciousness!
Karina says
Hi Brittney! I always serve any type of fried chicken or schnitzel with a drizzle of lemon. It’s not included in the recipe it’s just something I love to eat it with 🙂
Mary says
Excellent
Sejal says
I made oven fried chicken with broccoli. It was so good. Nobody could ever tell that it was roasted and not fried! My husband and I really enjoyed this restaurant quality dish… Thank you….
terri says
we adore Panko and I can’t wait to try this!! most Panko I find is on the aisle with the flour and sugar, but in the area of the bread crumbs and coatings…. just in case someone can’t find it in their Asian food aisle. =)
Karina says
Thank you Terri!