Crispy Honey Orange Chicken Recipes

CRISPY HONEY-ORANGE CHICKEN

Steps:

• Pre-heat oven to 350 degrees.
• Dip chicken in beaten egg mixture.
• Dredge chicken in crushed cornflakes until well coated.
• Place chicken on a sprayed baking sheet or in a glass baking dish.
• Cook in oven for approximately one hour, or until juices run clear.
• Just before serving chicken, combine honey and marmalade in small microwave-safe bowl.
• Microwave for approximately one minute until sauce melts and is heated.
• Plate the chicken and spoon sauce over each piece.
• Garnish serving plates with fresh parsley and a sliced orange wheel.

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

CRISPY COCONUT CHICKEN WITH SPICY HONEY ORANGE SAUCE RECIPE

Steps:

• If using chicken breasts, pound down and cut into strips. If using boneless, skinless chicken tenders (chicken tenders are the lean strips of meat found attached to the underside of chicken breasts - they can also be purchased separately.) - cut in half lengthwise. 2.Preheat oven to 400°F (204°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside. 3.Pulse the shredded coconut in a food processor or blender to break it down into smaller pieces. Alternatively, you can chop it up. Mix it with the Panko in a medium bowl. Set aside. In a second medium bowl, whisk the flour, salt, and pepper together. In a third bowl, whisk the eggs together. 4.Heat the coconut oil in a large skillet over medium-high heat. 5.Coat each chicken strip in flour, shaking off any excess. Then, dip in egg and let any excess drip off. Then generously roll in the coconut mixture, shaking off any excess. Add more Panko to the dish if you are running low. 6.Fry 4-6 chicken strips at a time in the coconut oil-- only about 2 minutes per side until the crust is golden brown. Once each is done, place strips onto prepared baking pan. 7.Bake for 6-10 minutes or until chicken is completely baked through. 8.Make the sauce: Whisk all of the sauce ingredients together except for the salt. Taste. Add salt as needed. 9.Serve chicken warm with the dipping sauce. Add an optional garnish like a little chopped cilantro or parsley. Store any leftover chicken in the refrigerator for up to 5 days. Reheat in a 350°F (177°C) oven for 10 minutes or until warmed through. 10.Make ahead tip: Baked coconut chicken freezes well up to 2-3 months. Bake frozen chicken in a 350°F (177°C) oven for 20 minutes or until warmed through. Additional Notes: 1.I prefer sweetened coconut for a slightly sweet crust. You can use unsweetened coconut if you'd prefer it, though we didn't like the unsweetened crust as much compared to sweetened coconut. I also find that the sweetened coconut browns easier and was a little crispier. 2.Panko is a Japanese-style breadcrumb traditionally used as a coating for fried or baked foods. It's available in major grocery stores near the stuffing. Panko is heavily preferred opposed to regular bread crumbs because they tend to stay crispier longer. You may buy seasoned or unseasoned and then add more/less seasonings to your breading if preferred. I use unseasoned. 3.Instead of flash frying in coconut oil in steps 4 and 6, you can simply bake the coconut chicken for around 20 minutes (flipping halfway through) and skip those two steps. However, we much preferred the taste of the chicken after being pan fried in coconut oil for that brief amount of time. It adds another layer of coconut flavor as well as ensures a crispy golden brown crust.

CRISPY ORANGE CHICKEN

Steps:

• cut the chicken into 2 inch pieces.
• add egg, salt, pepper, and 1 tablespoon vegetable oil and mix well.
• stir flour and cornstarch together.
• add chicken to flour mixture and coat each piece well.
• pour oil into skillet and heat to 375 degrees.
• add chicken pieces in batches and fry about four minutes.
• remove chicken and drain on paper towels.
• allow oil to cool and remove all but two tablespoons oil.
• saute garlic for one minute.
• add remaining ingriedients and bring to a boil.
• cook three minutes.
• reduce heat and simmer til thickened.
• toss glaze over chicken.
• serve with rice.
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