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Oven Fried Chicken with Honey Garlic Sauce is an easy sheet pan meal that you’ll fall in love with. Using a simple technique, you’ll be able to get the same crunchy and crispy chicken that tastes just as good as deep fried!
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 (make it even better by pairing it with my Potato Salad)! Now this is the perfect meal for a fussy eater and even just for a regular family dinner!
Why This Recipe Works
You’ll love this oven fried chicken for many reasons! It’s not just healthier, but mess-free too! I’m so amazed at how incredibly crispy and crunchy it turns out every single time, despite being baked and not deep fried.
Another big plus is the fact that you can customize it too!
Ingredients
- Chicken: I used bone-in, skinless chicken thighs here. You can use a boneless cut too, if that’s what you prefer.
- Coating: For the coating, you’ll need some all purpose flour, milk and an egg.
- Breadcrumbs: Panko breadcrumbs are the perfect choice here for that ultra crispy and crunchy exterior.
- Honey garlic sauce: Soy sauce, rice wine vinegar, honey, garlic and cornstarch (mixed with water) come together to make this lip-smacking concoction.
- Broccoli: The perfect veggie to team up with the chicken.
- Seasonings: You’ll need garlic powder, salt, pepper and some paprika.
- Oil: Any neutral flavored oil should work.
- Parsley: To garnish.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How To Make Oven Fried Chicken
Sheet pan and one pot meals are my absolute favorite, and such a savior on rushed days. When I’m craving for some pasta, I whip up my One Pot Chicken Fettuccine Alfredo or Creamy Mushroom Chicken Pasta, and when I just want to enjoy some simple flavors. I turn to my absolute favorite One Pot Italian Chicken and Rice.
A few days ago, I was hit by a craving for some crunchy chicken, but I really didn’t feel like deep-frying. That’s when I pulled this recipe together — perfectly crispy, quick, and so good with a side of Easy Ratatouille.
- Season broccoli: preheating the oven at 390°F and lining a baking sheet with parchment paper.
Add the broccoli florets to a large bowl and toss with minced garlic, oil, salt and pepper. Use extra virgin olive oil if you can.
- Prep chicken: Season the chicken with salt and pepper. Set up a dredging station with three shallow bowls. First with flour, the second with the egg whisked with milk, paprika, salt and garlic powder and third with Panko breadcrumbs mixed with some vegetable oil.
- Coat chicken: Carefully dip each chicken thigh in the flour first, then in the egg mixture and then coat completely with the breadcrumbs. Place the chicken on the prepared baking sheet.
- Bake chicken and broccoli: Lightly spray the chicken with cooking spray. Bake for around 25 minutes and then arrange the broccoli around chicken. Bake again for around 20 minutes, flipping the broccoli midway
- Make honey garlic sauce: Combine the ingredients for the sauce (without cornstarch mixture) in a small saucepan and bring it to a simmer over medium heat. Turn down the heat, add cornstarch mixture and cook until it thick.
- Finish up and serve: Pair the chicken and broccoli with the sauce, garnish with chopped parsley and serve.
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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
- 1/2 cup all-purpose flour
- 1 egg large
- 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 fresh parsley chopped 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 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
So good. Made a few modifications. I only used 4 bone in skin on thighs and the dredge was just enough. If you’re making more than 4 thighs, then increase the dredge ingredients accordingly. I used oat milk instead of regular milk and it was delicious. I baked the thighs on a rack at 350F for 55 mins and it came out perfect. The sauce was delicious also.
Made this today. I’d post a photo if I could since it looked so good on a plate. I soaked the chicken in a milk/yogurt bath for 24 hours. I substituted Panko with crushed rice puffs and used a pancake mix instead of straight flour (used same flour for the sauce instead of cornstarch). Also used asparagus instead of broccoli. All worked very well and the chicken was delicious. Timing and temperature was spot on for a gas oven.
So, basically you made a completely different recipe……
Absolutely delicious
I just found 2 small packets of soy sauce from a take-out (in a former post thought I had used the bottle) so thought i didn’t have any – excited now to make the sauce – chicken is in the oven. Thank again for the recipe. Cheers!
Thank you for the recipe. I am using a different veg. so will probably leave chicken in about 40 to 45 min. Also, I don’t have soy sauce (just used it up) so will try the sauce for next time and use a different one or just enjoy chicken as it is without a sauce. Nice to have the recipe without the skin. When i was a teen ager, my dad used to bring us real fried chicken. It wasn’t thick and was not greasy at all. A nice memory.
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.
Didnt make the broccoli or sauce, but the chicken was really good. I might add more seasonings next time but great as is.
We needed something interesting to eat while under stay at home. Everyone thought this was delicious! Thanks so much!
Hi Karina, I don’t have cornstarch do I leave it out or use plain flour instead?
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?
I made this today with the skin on. Family and I ate the skin as well. Very good and crunchy.
I did mine with skin on. Tasted really good… Better than many restaurants!!
I leave skin on and put pat butter on each piece not oil…yummy and crispy
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