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Oven Fried Chicken piece on a baking tray
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5 from 50 votes

Oven Fried Chicken

Oven Fried Chicken tastes deep fried when biting into it, using a simple technique to get the chicken super crispy with no need for deep frying!
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American
Keyword: Oven Fried Chicken
Servings: 6 people
Author: Karina Carrel

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
US - Metric

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.
    Oven Fried Chicken + Broccoli + Honey Garlic Sauce
  • 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).
    crumbed and coated chicken sitting on a baking tray
    • Bake for 25 minutes, remove from the oven, and arrange the broccoli next to or around the chicken
  • 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
    Broccoli and and oven fried chicken inside oven
    • Note: flip the broccoli after around 10 minutes if you find the tops charring.

Honey Garlic Sauce:

    While the chicken is in the oven, prepare the 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.
    A hand pouring dark soy sauce from a small glass bowl into a saucepan containing honey and minced garlic, with a wooden spoon resting inside.
  • Pour the prepared cornstarch mixture into the saucepan and stir until the sauce thickens (about 2 minutes). Set aside and allow to cool.
    A hand pouring a white cornstarch slurry from a small white bowl into a simmering brown sauce in a saucepan.
  • Garnish chicken with parsley and serve immediately with the honey garlic sauce.

Air Fryer Fried Chicken Method

  • Place the chicken in the basket in a single layer. Give the breading a light spray of cooking oil and air fry at 392°F (200°C) for 25 minutes.
  • Toss the florets into the air fryer basket and cook them at 356°F (180°C) for 7 minutes. Toss everything in the sauce
    • Cook the chicken and the broccoli separately for the best results.

Notes

Storage and Make Ahead

If you want to get a head start on dinner, you can mix the honey garlic sauce a day in advance and keep it in the fridge. You can also rub the Panko and oil together early and store the mixture in a container on the counter until you are ready to cook.
For leftovers, let the chicken and broccoli cool completely before placing them in airtight containers. They will stay fresh in the fridge for up to 4 days.
If you need longer storage, place the cooled chicken pieces in a freezer-safe bag for up to 3 months. I recommend storing the chicken without the sauce if you plan to freeze it so the breading stays intact.

Reheating Leftovers

To get that hard crunch back, you have to skip the microwave. Here are my favorite ways for reheating baked fried chicken:
  • Oven: Heat your oven to 400°F (200°C). Place the chicken on a wire rack set over a baking sheet and heat for about 10 minutes until warmed all the way through.
  • Air Fryer: Pop the chicken pieces into the air fryer basket at 350°F (175°C) for 4 to 5 minutes.
Happy cooking! Xx
To keep the breading from falling off when warming up leftovers, do not flip the chicken pieces. Letting them sit completely undisturbed on a hot pan or wire rack helps the crust harden back into place.

Nutrition

Calories: 559kcal | Carbohydrates: 60g | Protein: 31g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 940mg | Potassium: 1012mg | Fiber: 7g | Sugar: 28g | Vitamin A: 1612IU | Vitamin C: 183mg | Calcium: 159mg | Iron: 4mg