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.
Jennifer M. says
I made this chicken using Breasts cut into strips for like a boneless chicken wing kinda thing. This was soooo delicious! I ended up tossing them into some homemade wing sauce so not crispy anymore BUT this crust soaked up the sauce and made them taste sooo good. Then tonight I made this honey garlic sauce and used it in a stirfry….amazing!
Kari K says
This is a keeper! The oil in breadcrumbs is a game changer!!!
Veda says
One of the absolute best baked chicken recipes I have EVER made!!! Wow!!! So delicious and satisfying! Thank you so much for sharing this amazing recipe!!
Linda says
This has now become one of my family’s favorite meals. They are very happy when they hear we’re having “Crispy Chicken”! You can’t tell it’s oven baked, because the coating is so crispy and it stays on the chicken. I’m trying another of Cafe Delites chicken recipes tonight for dinner. Looking forward to another winner!
Molly says
This recipe was very good! I followed the recipe exactly except added thin asparagus spears along with the broccoli. Next time I will use a little less garlic in the sauce (mine was so strong!!) and leave out the rice wine vinegar. I served with white rice on the side, which I drizzled the sauce over as well! A very delicious and very, very flavorful dish!! Thank you!
Anna says
I am, frankly, neither a terribly good nor terribly enthusiastic cook; I just don’t have a lot of time or energy for the kitchen. But I really, really wanted a baked chicken with a crispy finish, especially because I knew it was something my husband would like.
This was easy to make, smelled divine, and tasted SO GOOD! The coating was lovely, and the chicken was moist (I have a tendency to overcook chicken). I’d never before been able to get coating to stick well–adding the oil to the bread crumbs is clearly magic. I didn’t even have panko crumbs on-hand (just regular bread crumbs), and it was still just scrumptious! I used this on four good-sized chicken breasts, and the cooking time was perfect.
Thanks very much. I will be making this again soon–and often
Ken in AZ says
I am thrilled to have found this website!!! I just finished eating this, and I had to immediately leave a comment. I have never tried the cooking spray trick after you coat the thighs. This was absolutely, hands down, the best oven-fried chicken I have ever had, and I have made it a lot! I am going to do it again next Sunday and maybe throw some hot sauce into the egg mixture. Before then, I am going to be surfing the rest of your site because if the rest of your recipes are half as good as this, I want a cookbook!!! Thank you so much!!!
Linda Martin says
Say goodbye to takeout chicken! Just follow this recipe and you won’t want fast food chicken again. Moist, flavorful and SUPER CRUNCHY!
Kellee A Mory says
I really enjoyed this recipe! I used chicken breasts which were delicious! I felt that it definitely satisfied my craving for fried chicken and best part was there was no grease splatter mess to clean up. I would absolutely make this again! Thanks for a keeper!
Jeanne says
Oh, how I’ve been missing fried chicken. This oven fried recipe satisfied all my cravings; it was fabulous. Oiling the Panko is essential…and a few sprits of Pam works great. I loved the addition of broccoli seasoned with minced garlic. Baking instructions are spot on. I had some grape tomatoes leftover from some salad fixins, so I added them to the broccoli mix. It was pretty and tasty too.