Oven Fried Chicken
User Reviews
5
Oven Fried Chicken
Description
Oven Fried Chicken centers on coating chicken thighs in flour, a flavorful egg mixture, and panko breadcrumbs lightly moistened with vegetable oil for added crispness. Baking at a high temperature crisps the outer layer while keeping the chicken juicy inside. The broccoli florets are tossed with olive oil, garlic, salt, and pepper and roasted alongside the chicken to produce a tender, flavorful vegetable side. A honey garlic sauce made of honey, soy sauce, garlic, and rice wine vinegar (optional) thickened with cornstarch provides a sticky, sweet, and slightly acidic complement to the fried chicken.
The flavor profile balances salty, sweet, and smoky notes from paprika and garlic powder in the coating, enhanced by the rich honey garlic glaze. The broccoli adds freshness and texture contrast, roasted until aromatic and slightly crisped. This preparation offers an appealing alternative to deep frying, with less oil and a baked crisp crust.
This chicken dish pairs well with roasted or fresh vegetables, rice, or simple salads, making it a versatile option for a main course. The method allows for substitutions, such as drumsticks or chicken breast with adjusted baking times. Serving warm after baking helps retain the crispy texture and moist interior.
Use chicken with bone-in and skinless for best results; if using breast or tenders, reduce the bake time and adjust when the broccoli is added. The honey garlic sauce can be made with or without vinegar, adjusting sweetness accordingly. Lightly spraying the coated chicken with cooking oil before baking enhances browning and crispness.
Ingredients
For The Broccoli:
- 2 broccoli washed and dried, cut into florets, heads
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons garlic minced
- 1 pinch salt
- 1 pinch black pepper
For The Chicken:
- 6 chicken thighs bone in, skinless
- 1 pinch salt to season
- 1 pinch black 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 parsley chopped to serve, fresh
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
- Drumsticks are a good alternative to thighs; adjust baking times accordingly when using breast or tenders.
- If using breast or tenders, reduce baking time to about 20 minutes and add broccoli at the start to ensure proper cooking.
- The vinegar in the honey garlic sauce balances sweetness, but can be omitted if preferred for a sweeter sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 559 kcal
% 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.
User Reviews
Overall Rating
5
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