Oven Fried Chicken

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  2 Broccoli(1216g)
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  2 tbsp Olive oil

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

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  2 tsp Garlic
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  1 1 pinch salt
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  1 1 pinch pepper
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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

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

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  1 1 pinch salt (to season)
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  1 1 pinch pepper (to season)
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  0.5 cup Flour, All-Purpose, White
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  1 Egg, Whole, Large(44g)
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  2 tbsp Skim Milk
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  1 tsp Garlic powder
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  0.8 tsp 3/4 teaspoon salt (or to taste)
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  1 tsp Paprika, Ground
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  1.8 cup Bread Crumbs, Panko, Dry
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  0.3 cup Vegetable oil
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  2 tbsp 2 tablespoons fresh parsley (chopped to serve)
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  0.5 cup Honey
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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Vinegar, Rice
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  2 tsp Cornstarch

Instructions

1. 1Pat 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.
2. 2Working 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 a large skillet lined with parchment paper or a baking sheet.
3. 3Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Working in batches if needed to avoid crowding, cook the chicken for 8–10 minutes per side over medium-high heat until the crust is golden brown and the internal temperature reaches 165°F. Transfer cooked chicken to a plate.
4. 4In the same skillet, toss the broccoli florets with olive oil, fresh garlic, salt, and pepper. Cook over medium-high heat for 6–8 minutes, stirring occasionally, until tender-crisp and lightly browned at the edges.
5. 5While the broccoli cooks, 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 for 2–3 minutes. Whisk the cornstarch with 2 tablespoons water, pour into the saucepan, and stir constantly over medium heat for 2 minutes until thickened and glossy. Remove from heat.
6. 6Divide the chicken and broccoli evenly into 6 airtight containers while hot. Pour the honey garlic sauce into a separate small container.
7. 7Allow containers to cool to room temperature before sealing and refrigerating. Store for up to 4 days.