Oven Fried Chicken gives you the taste and crunch of fried chicken without using a deep fryer. The outside turns golden and crispy while the inside stays juicy and tender. It’s full of flavor, easy to make, and cooked right in your oven with less mess.
Why We Love This Oven Fried Chicken Recipe
This recipe strikes the perfect balance between crispy and juicy without needing a deep fryer. You love it because it’s lighter than traditional fried chicken, easier to prepare, and uses ingredients you probably already have in your kitchen. The chicken is incredibly flavorful thanks to the paprika and garlic powder, while the panko coating delivers unbeatable crunch. Pair it with oven-roasted broccoli for a balanced plate, and finish with a drizzle of homemade honey garlic sauce to bring it all together.
It’s a weeknight lifesaver and a weekend favorite—a versatile meal that keeps everyone at the table happy. Plus, baking everything in one go means less cleanup, which is always a bonus.
Ingredients for Oven Fried Chicken
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 large egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- 3/4 teaspoon salt (or to taste)
- 1 teaspoon sweet or smoky paprika
- 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 vinegar; optional)
- 1 tablespoon garlic, minced
- 2 teaspoons cornstarch mixed with 2 tablespoons water
How to Make Oven Fried Chicken Directions
Start by preheating your oven to 390°F (200°C). Prepare a large baking tray by lining it with parchment paper or lightly spraying it with cooking oil. Set it aside as you prep the ingredients.
In a mixing bowl, toss your broccoli florets with extra-virgin olive oil, minced garlic, salt, and pepper until evenly coated. Set this aside while you work on the chicken.
Pat the chicken thighs dry and season both sides with a light sprinkle of salt and pepper. Then, set up a breading station with three shallow bowls:
- Add flour to the first bowl.
- In the second bowl, whisk together the egg, milk, garlic powder, paprika, and salt.
- In the third bowl, mix the Panko breadcrumbs with vegetable oil. Use your hands to work the oil through the breadcrumbs—this is the key to getting a deep golden crust in the oven.
Bread each chicken thigh one at a time: dredge it in the flour, dip it into the egg wash, then press it into the breadcrumb mixture, making sure every inch is covered. Place each breaded thigh onto your prepared baking tray.
Optional but highly effective: give each piece of chicken a light misting with cooking oil spray. This helps boost browning and crisping.
Bake the chicken for 25 minutes. Then remove the tray from the oven and arrange the broccoli florets around the chicken. Slide the tray back in and continue baking for another 20 minutes. Halfway through that second baking time, give the broccoli a flip if it starts to brown too quickly on top.
Meanwhile, prepare your sauce. In a small saucepan, combine honey, soy sauce, garlic, and vinegar (if using). Let it simmer over medium heat, then reduce the heat to low. Add the cornstarch-water mixture while stirring continuously. In just a couple of minutes, the sauce will thicken and turn glossy. Set it aside to cool slightly.
Once your chicken is crispy and golden and the broccoli is fork-tender, remove the tray from the oven. Garnish the chicken with freshly chopped parsley and serve immediately with the warm honey garlic sauce.
How to Serve Oven Fried Chicken
Serving this Oven Fried Chicken can be as simple or elaborate as you like. For a balanced meal, plate each chicken thigh with a generous helping of the roasted garlic broccoli. Drizzle the honey garlic sauce over the top or serve it on the side for dipping—either way, it adds a sweet-savory punch that ties the dish together beautifully.
This dish also pairs well with mashed potatoes, a crisp garden salad, or even fluffy rice to soak up extra sauce. For a dinner party, consider presenting the chicken and broccoli on a large serving platter garnished with lemon wedges and extra parsley. The vibrant colors and textures make this an inviting centerpiece for any table.
Expert Tips: Oven Fried Chicken
- Oil the breadcrumbs: Mixing vegetable oil directly into the Panko ensures they bake up golden and crispy. Don’t skip this step.
- Dry chicken thoroughly: Removing excess moisture from the chicken helps the coating stick better and reduces sogginess.
- Use a wire rack if available: Baking on a wire rack set over a tray allows hot air to circulate underneath the chicken for even crisping.
- Flip broccoli for even roasting: If the tops are browning too fast, a quick flip halfway through prevents burning while keeping that tender bite.
- Sauce thickens quickly: Stir constantly once the cornstarch mixture goes in. The sauce will go from thin to thick in seconds.
These tips help you create a crisp, golden crust without deep frying and a sauce that sticks beautifully to the chicken.
How to Store Oven Fried Chicken
If you have leftovers, you can store them easily. Let the chicken and broccoli cool to room temperature before transferring to airtight containers. Refrigerate for up to 3 days. Keep the honey garlic sauce in a separate small container if possible.
To reheat, place the chicken on a baking tray and warm it in the oven at 350°F (175°C) until heated through and crispy again—about 10 to 15 minutes. Microwaving will make the coating soggy, so it’s best avoided for this dish.
Variation of Oven Fried Chicken
You can easily tweak this recipe to suit your taste or dietary needs. Here are some variations you might try:
- Use boneless cuts: Boneless thighs or chicken breast strips work well and cook faster. Adjust the baking time accordingly.
- Spice it up: Add cayenne pepper or chili flakes to the breadcrumb mixture for a spicy kick.
- Make it gluten-free: Substitute gluten-free flour and gluten-free breadcrumbs to create a celiac-friendly version.
- Swap the broccoli: Try roasted green beans, carrots, or cauliflower instead for a different veggie side.
- Ditch the egg: For egg-free diets, use plain yogurt or a plant-based milk mixture as a binding layer.
Each of these tweaks keeps the core method the same while letting you customize the flavor or texture to fit your preferences.
FAQ about Oven Fried Chicken
Can I use chicken drumsticks instead of thighs? Yes, drumsticks work just as well. Follow the same instructions but check doneness with a meat thermometer.
What makes oven fried chicken crispy? The key is the Panko breadcrumbs tossed in oil. They toast beautifully in the oven and give you that signature crunch.
Can I make this dish ahead of time? You can prep the chicken and refrigerate it breaded but uncooked for a few hours. Bake fresh when ready for best texture.
Is the sauce necessary? No, but it adds a lot of flavor. If you prefer, you can serve the chicken with your favorite dipping sauce or eat it as-is.
Can I freeze oven fried chicken? It’s best fresh, but yes, you can freeze cooked chicken. Wrap each piece tightly and reheat in the oven from frozen until hot and crispy.
Oven Fried Chicken
Ingredients
- 2 heads broccoli (washed and cut into florets)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons garlic (minced)
- Salt and pepper to taste
- 6 pieces bone-in skinless chicken thighs
- ½ cup all-purpose flour
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon garlic powder
- ¾ teaspoon salt (or to taste)
- 1 teaspoon sweet or smoky paprika
- 1¾ cups Panko breadcrumbs
- ⅓ cup vegetable oil
- 2 tablespoons fresh parsley (chopped, to serve)
- ½ cup honey
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar (or white or apple cider vinegar; optional)
- 1 tablespoon garlic (minced)
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Instructions
- Preheat your oven to 390°F (200°C) and prepare a baking tray with parchment paper or cooking spray.
- Toss broccoli florets with olive oil, garlic, salt, and pepper in a mixing bowl. Set aside.
- Pat chicken thighs dry and season with salt and pepper. Set up a breading station with flour, egg mixture (egg, milk, garlic powder, paprika, salt), and Panko breadcrumbs mixed with vegetable oil.
- Dredge each chicken thigh in flour, dip in the egg wash, and coat with Panko breadcrumbs. Place on the baking tray.
- Optionally, mist chicken with cooking oil spray for extra crispiness.
- Bake chicken for 25 minutes. Add broccoli to the tray and bake for an additional 20 minutes, flipping broccoli halfway.
- Meanwhile, make the honey garlic sauce by simmering honey, soy sauce, garlic, and vinegar in a saucepan. Stir in the cornstarch mixture until thickened.
- Once cooked, garnish chicken with parsley and serve with honey garlic sauce.
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