Oven Fried Chicken

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  Broccoli
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic(10g)
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  1 pinch salt
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  1 pinch pepper
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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 pinch salt (to season)
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  1 pinch pepper (to season)
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  Flour, All-Purpose, White(120g)
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  Egg, Whole, Large(50g)
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  Skim Milk(30g)
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  Garlic powder(5g)
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  3/4 teaspoon salt (or to taste)
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  Paprika, Ground(5g)
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  Bread Crumbs, Panko, Dry(420g)
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  Vegetable oil(80g)
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  2 tablespoons fresh parsley (chopped to serve)
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  Honey(120g)
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  Soy Sauce, Low Sodium(30g)
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  Vinegar, Rice(30g)
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  Garlic(15g)
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  Cornstarch(10g)

Instructions

1. 1Preheat oven to 390°F (200°C). Line a baking sheet with parchment paper or spray with cooking oil spray; set aside.
2. 2Pat the chicken thighs dry with paper towels, then season all over with salt and pepper. Set up three shallow bowls: fill the first with the flour, whisk together the eggs, skim milk, garlic powder, paprika, salt, and pepper in the second, and mix the panko bread crumbs with the vegetable oil in the third.
3. 3Working one piece at a time, coat the chicken evenly in flour, then dip into the egg mixture, then press into the panko mixture until fully coated. Place each coated thigh on the prepared baking sheet. Lightly spray the tops with cooking oil spray for extra crispness.
4. 4Bake the chicken at 390°F for 25 minutes over the oven rack in the center position. While baking, toss the broccoli florets with olive oil, fresh garlic, salt, and pepper in a bowl.
5. 5Remove the baking sheet from the oven, arrange the broccoli florets around the chicken, and return to the oven for 20 minutes until the chicken internal temperature reaches 165°F, the crust is golden brown and crispy, and the broccoli is tender-crisp (flip broccoli halfway through if browning too quickly).
6. 6While the chicken bakes, prepare the honey garlic sauce: combine honey, soy sauce, rice vinegar, and fresh garlic in a small saucepan. Bring to a simmer over medium heat (2–3 minutes), then reduce to low heat. Whisk the cornstarch with 2 tablespoons water, pour into the saucepan, and stir constantly until thickened (about 2 minutes). Remove from heat and let cool.
7. 7Divide the chicken and broccoli evenly into 6 airtight containers while hot, then allow to cool before refrigerating. Store the honey garlic sauce separately in a small container.