Pan fried chicken breast

Access to this page has been denied because we believe you are using automation tools pan fried chicken breast browse the website. Oven Fried Chicken with Honey Garlic Sauce is an easy sheet pan meal.

Chicken that tastes deep fried when biting into it, using a simple technique to get the chicken super crispy with no need for deep frying. I wish a plate of this was in front of me again. Now this is the perfect meal for a fussy eater and even just for a regular family dinner! Oven Fried Chicken Searching the inter webs for oven fried chicken, I’d constantly run into recipes that pour oil into the baking tray to deep fry the chicken pieces in the oven, but we found every piece would turn out so oily. Mixing the oil into the breadcrumbs nails it down to an earth shattering crunch. To get the ultimate crunch, use Panko, which is a Japanese-style breadcrumb easily found in the Asian section of any supermarket.

The honey garlic sauce to go with it is crazy delicious! This is the result of my children begging me for KFC. I love you children, but I love our health even more. It took me a few months to perfect this recipe and getting the crunchy textured coating perfect.

Coat, dip, dredge, place on baking sheet. Bake in the oven with a light spray of cooking oil, and half way through cooking, add your prepared broccoli to the baking sheet. Of course, you can use chicken drumsticks, tenders or breast. 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! Add the broccoli to a bowl with the oil, garlic, salt and pepper, mix to combine. Season chicken with salt and pepper.

Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. 4 teaspoon of salt and paprika. 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.

Bring to a simmer over medium heat, and quickly reduce heat to low. Garnish chicken with parsley and serve immediately with the honey garlic sauce. 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.

Subscribe to Cafe Delites FOR FREE and Receive Recipes Straight Into Your Inbox! Just baked this recipe and looks and tasted Good. I will modify eggs, Panko and vegetable oil next time. This is the best recipe I have tried. Chicken, broccoli and sauce were delicious. Removed the skin and cooked it separately for extra crunch.

I did use chicken thighs with skin on. The only issue I ran into was seeing straight away the amounts of egg mix and Panko would not be enough, easy fix. I didn’t have enough honey so I used Golden Syrup, which is similar, it wouldn’t thicken but was delicious anyway. I’d post a photo if I could since it looked so good on a plate. Also used asparagus instead of broccoli. All worked very well and the chicken was delicious. Timing and temperature was spot on for a gas oven.

I am using a different veg. Nice to have the recipe without the skin. When i was a teen ager, my dad used to bring us real fried chicken. It wasn’t thick and was not greasy at all.