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!
Nutrition Facts
Ingredients
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.
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Continue Reading at Cafedelites →Chef's Notes
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.
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Reviews from the Original Source
Thank-you! It was so yummy!
Great recipe. I had no panko so used Italian bread crumbs. My son raved about it for good reason. Thanks for a great recipe!
This recipe is simple and fast, and rightly earns 5 stars. My kids loved it, saying it was as good (or better) than actual fried chicken. I did an additional step, mentioned in other recipes, of double-coating the chicken, which makes the crust thicker.
Just finished this. The sauce was so good on the chicken.
I made this chicken it was awesome.. my 10 year old loved it and she is a picky eater. I did try the sauce it was a too sweet for me added lemon juice and red pepper flakes to cut the sweetness.
I can’t speak to the whole recipe but I cooked the chicken per instructions to use with chicken and waffles ( I didn’t want the mess of frying chicken) and the chicken was delicious. Everyone agreed!
Loved the recipe. I only cooked the chicken, everyone enjoyed it. Can't wait to cook the broccoli and sauce. Thank you.
Can I use a whole cut up chicken instead and if yes how long should it be cooked? My brother loves this dish!!!!!!
REMINDER LOWER YOUR OVEN RACK - I put seasoning salt in with the flour and some bread crumbs in with the panko and a bit of half and half in the eggs before I beat them. I let the chicken rest about 10 mins with flour on it to get a bit drier so the egg mix would stick better and the egg mix was thick enough to stick great. The panko/breadcrumbs then stick to the eggs perfectly.
So good. Made a few modifications. I only used 4 bone in skin on thighs and the dredge was just enough. If you’re making more than 4 thighs, then increase the dredge ingredients accordingly. I used oat milk instead of regular milk and it was delicious. I baked the thighs on a rack at 350F for 55 mins and it came out perfect. The sauce was delicious also.
Just baked this recipe and looks and tasted Good. I will modify eggs, Panko and vegetable oil next time.( Not enough for 6 thighs)
Hi Karina,
This recipe was kid approved, husband approved, my mother approved it, and I approved. Crunchy, flavorful fried chicken without the oil. I didn’t have panko breading (surprised me) so I improvised with half ritz crackers and half pork rinds. A phenomenal recipe you did a great job creating this one! I can’t wait to see what other great recipes you have. The lucky dogs got to lick the pan afterwards so everybody was happy.
Thank you so much for sharing. ❤️
Carmella
This is a keeper! The oil in breadcrumbs is a game changer!!!
One of the absolute best baked chicken recipes I have EVER made!!! Wow!!! So delicious and satisfying! Thank you so much for sharing this amazing recipe!!
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