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.
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.
L says
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.
Rey says
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.
Penny Wilken says
So, basically you made a completely different recipe……
Fran says
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!
Fran says
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.
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.
Krissie says
I did mine with skin on. Tasted really good… Better than many restaurants!!
Michele says
I leave skin on and put pat butter on each piece not oil…yummy and crispy
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