This Oven Fried Chicken Thighs recipe is a total game-changer—way easier and way less messy than traditional frying! They have that addictive, deep-fried taste and perfect crunch without the mess of frying. Thanks to a simple technique, you’ll get super crispy chicken every time, no deep fryer required!

Best Oven Fried Chicken Thighs

When we were searching the internet for oven-fried chicken recipes, we kept coming across ones that suggested pouring oil into the baking tray to "deep fry" the chicken in the oven, but that always left the chicken way too greasy. Then we found the trick: mixing the oil directly into the breadcrumbs for an incredible, crunchy coating.

And here’s the secret—don’t just use any breadcrumbs. For the ultimate crunch, go with Panko, those Japanese-style breadcrumbs you can easily find in the Asian section of your local supermarket. They’re the key to achieving that perfect, crispy texture!

✅Ingredient Notes

Broccoli: Make sure the broccoli is thoroughly washed and dried before cutting into florets. This helps the olive oil and seasoning stick better during roasting.
Chicken Thighs: Use boneless, skinless chicken thighs for the best balance of flavor and tenderness. Removing the skin helps the breadcrumbs stick better, giving you that perfect crispy coating.
Panko Breadcrumbs: Panko is key for achieving a super crunchy texture. It’s lighter and crispier than regular breadcrumbs, so don’t skip this ingredient!
Vegetable Oil: Mixing the oil directly into the Panko breadcrumbs is a game-changer. It helps make a deep-fried-like crispiness without the need for a ton of oil.
Garlic: Freshly minced garlic is recommended to enhance the overall flavor, especially when roasting the broccoli or making the sauce.
Honey Garlic Sauce: To thicken the sauce, be sure to mix the cornstarch with water before adding it to the honey, soy sauce, and lemon juice mixture. This prevents lumps and ensures a smooth, glossy sauce.
Fresh Parsley: Finely chopping fresh parsley for garnish adds a pop of color and freshness to the final dish. It’s a small touch that makes a big difference in presentation.

🔪How to Make Oven Fried Chicken Thighs

Toss your broccoli florets in a bowl with some oil, minced garlic, salt, and pepper. Mix it all up, and set it aside for now.

Season your chicken thighs with salt and pepper. Set up three shallow bowls:

Bowl 1: Flour.
Bowl 2: Whisk together eggs, milk, garlic powder, salt, and paprika.
Bowl 3: Panko breadcrumbs mixed with a bit of vegetable oil (use your hands to mix it well).

Now, coat each chicken thigh by dredging it in the flour, dipping it in the egg mixture, and then giving it a nice, even coating of the Panko mix.

Place your coated chicken thighs on the prepared baking sheet. Repeat until all thighs are ready. For extra crispiness, lightly spray the chicken with cooking oil (optional).

Bake for 10-15 minutes. Then, add your seasoned broccoli to the tray, arranging it around the chicken. Bake for another 20 minutes, flipping the broccoli halfway through. Cook until the chicken is crispy and golden, and the broccoli is tender-crisp.

Honey Garlic Sauce

Get ready to drizzle some magic on your Oven-Fried Chicken Thighs with this Honey Garlic Sauce! It’s the perfect balance of sweet and savory, with a rich, sticky texture that clings to every crispy bite of chicken. This sauce is super easy to whip up and adds that extra burst of flavor that takes your chicken thighs to the next level. Just one pour, and your meal goes from good to absolutely irresistible!

👨‍🍳Pro Tips

Oil in the Breadcrumbs: This method gives that deep-fried texture without the hassle of frying.
Panko for the Win: Opt for Panko breadcrumbs instead of regular ones. Panko is lighter and delivers that irresistible crunch you're looking for.
Bone-In vs. Boneless: If you're using bone-in chicken thighs, you'll need to increase the baking time slightly—around 10-15 minutes longer. The bone adds flavor and moisture, but it also requires more time to cook through. Just keep an eye on the internal temperature and make sure it reaches 165°F.
Double Dip for Extra Crunch: For maximum crunch, double-dip the chicken in the egg mixture and Panko. This extra layer helps build a thicker, crispier crust.
Give Them Space: Make sure to space out the chicken thighs on the baking sheet. Crowding can lead to steaming instead of crisping, which you definitely want to avoid.
Broccoli Tip: Adding the seasoned broccoli halfway through the baking time ensures it stays tender-crisp and roasts perfectly. Flip it halfway through for even cooking.

🗄️Storage and Reheating

Got leftovers? No problem! Store in an airtight container in the fridge for up to 4 days. When you're ready to enjoy them again, the air fryer is your best friend for reheating—just pop the chicken in for a few minutes at 350°F (175°C) to bring back that crispy, golden goodness. It’s like they were freshly baked all over again!

If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!

Print Recipe

Oven Fried Chicken Thighs

Author: chefjar

Prep Time10

Cook Time35

Servings:

Calories: 560kcal

Ingredients

For The Broccoli:

2 medium broccoli heads washed and dried, cut into florets
2 tablespoons extra-virgin olive oil
3 garlic cloves finely minced
Salt and pepper as needed

For The Chicken:

6 skinless and boneless chicken thighs*
Salt and pepper to taste
½ cup all-purpose flour
1 large egg
2 tablespoons milk
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 ½ cups Panko breadcrumbs
⅓ cup vegetable oil
2 tablespoons fresh parsley finely chopped to garnish

For The Honey Garlic Sauce:

½ cup honey
2 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon garlic minced
2 teaspoons cornstarch mixed with 2 tablespoons water

Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper or spray a nonstick tray with cooking oil spray. Set aside.
Toss broccoli in a bowl with oil, minced garlic, salt, and pepper. Set aside.
Season chicken with salt and pepper.
Prepare 3 shallow bowls: Bowl 1: Flour. Bowl 2: Whisked eggs, milk, garlic powder, salt, and paprika. Bowl 3: Panko breadcrumbs mixed with vegetable oil (use your hands to mix).
Dredge chicken in the flour, dip in the egg mixture, then coat with the Panko mixture.
Place coated chicken on the prepared baking sheet. Repeat for all chicken thighs.
Lightly spray chicken with cooking oil (optional for extra crispiness).
Bake for 10-15 minutes.
Add the seasoned broccoli to the tray, arranging it around the chicken.
Bake for another 20 minutes, flipping the broccoli halfway through, until chicken is crispy and golden and broccoli is tender-crisp.
Make the Honey Garlic Sauce: In a small saucepan, combine honey, soy sauce, lemon juice, and garlic.
Simmer over medium heat, then reduce to low.
Stir in the cornstarch mixture and cook until the sauce thickens (about 2 minutes). Let cool.
Garnish the chicken with parsley.
Serve and enjoy!

Notes

*If you're using bone-in chicken thighs, you'll need to increase the baking time slightly—around 10-15 minutes longer. The bone adds flavor and moisture, but it also requires more time to cook through. Just keep an eye on the internal temperature and make sure it reaches 165°F.

Store in an airtight container in the fridge for up to 4 days.

Reheating: If you’re using an oven, preheat it to 350°F (175°C) and place the chicken on a baking sheet. Heat for about 10-15 minutes, or until the chicken is warmed through and the coating is crispy again. For an even quicker option, use an air fryer. Set the air fryer to 350°F (175°C) and reheat the chicken for 4-5 minutes.

Nutrition

Course: Chicken recipes

Cuisine: American

Keyword: fried chicken thighs in oven, oven fried boneless skinless chicken thighs, oven fried chicken thighs

All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.

Comments