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.
Mara says
Absolutely wonderful recipe! I did not make the sauce as I was looking for a baked fried chicken recipe to go with waffles. I did use boneless skinless and the 20 minutes was spot on for cooking time, in addition I also brined the chicken for 20 minutes. I made no substitutions in ingredients other than using my own homemade bread crumbs. Can’t wait to make it again, but next time I will be making the sauce to go with.
MP says
Have to admit I was a little sceptical at first, thinking: Chicken from the oven, that’s still juicy and also super crunchy?
But damn, did this dish deliver on that…
I wouldn’t have noticed without having deep-fried version next to it, that’d be dripping from all the fat.
Super awesome taste wise, super easy to make and so much less messy than deep-frying in a Dutch oven.
I’ll be experimenting with the spices a little bit, but it feels like a religious conversion.
Thank you!
Beth says
Chicken perfection! Thank you for this recipe. It’s our new favorite!
EssEss EssEss says
Made this for dinner tonight. I followed other recommendations and put the chicken on a wire rack on the pan to let the bottoms crisp. It was perfect! I used a hot smoky paprika and I was worried that it might be too spicy but it doesn’t give much of a kick so next time I think I’ll use that AND give it a little more kick with some cayenne to try to emulate the spicy fried chicken at our nearby fried chicken shops. I may play around with other herbs as well just for variety on some other times. This is definitely going to be a repeat recipe in our dinner rotation!
Some minor corrections to the recipe for me. I had to double the egg wash. I completely ran out of the egg wash after 3 thighs so I will have to double it for future recipes. I also saw others said they needed to do more panko so I also added 25% panko and oil and that was exactly perfect to cover my 6 thighs. I had the same problem as some other people that my sauce never thickened even though I cooked it for 12 minutes after adding the cornstarch and then just gave up. I didn’t want to risk the flavor by adding more cornstarch until I’d tried it with the original flavor balance. It was still really good on the chicken even if not thickened.
Angela Kleib says
We made the chicken only as we had a rice/veggie combination for the side. The chicken was amazing. It stayed moist on the inside and got nice and crispy on the outside. We will definitely be making this again.
Anna M Sadler says
This is an amazing recipe.Easy and delicious . The honey garlic sauce is definitely the finishing touch. On my meal rotation for sure. Family loved it.
Lisa Bee says
Fabulous recipe!!! A perfect compromise between deep fried chicken and your typical oven fried chicken. Sauce is also awesome. I will definitely be trying more of your recipes!
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.
Tracy says
That’s a fantastic idea to cook the skin separate. Wish I had thought of that!
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!