Oven Fried Chicken Thighs

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5 from 1 vote

Oven Fried Chicken Thighs

Prep Time10

Cook Time35

Course: Chicken recipes

Cuisine: American

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

Servings:

Author: chefjar

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 1/2 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.

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