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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 Time
20 mins
Cook Time
20 mins
Total Time
1 hr 15 mins
Servings: 6 people
Calories: 559 kcal
Course: Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Set aside.
  3. 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).
  4. 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.
  5. 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).
  6. 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.
  7. Garnish chicken with parsley and serve immediately with the honey garlic sauce.

Notes

  • *Drumsticks can also be used. If you want to substitute with breast or tenders, reduce baking time down to 20 minutes and add the broccoli at the start of cooking instead of halfway through as the recipe suggests.*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 Information

Calories 559kcal (28%) Carbohydrates 60g (20%) Protein 31g (62%) Fat 24g (37%) Saturated Fat 4g (20%) Polyunsaturated Fat 9g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 125mg (42%) Sodium 940mg (39%) Potassium 1012mg (29%) Fiber 7g (28%) Sugar 28g (56%) Vitamin A 1612IU (32%) Vitamin C 183mg (203%) Calcium 159mg (16%) Iron 4mg (22%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 559

% Daily Value*

Calories 559kcal 28%
Carbohydrates 60g 20%
Protein 31g 62%
Fat 24g 37%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 125mg 42%
Sodium 940mg 39%
Potassium 1012mg 22%
Fiber 7g 28%
Sugar 28g 56%
Vitamin A 1612IU 32%
Vitamin C 183mg 203%
Calcium 159mg 16%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.