Oven Fried Chicken
Crispy, juicy chicken thighs baked to perfection with a flavorful coating, served with roasted broccoli and honey garlic sauce.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.