Honey Nut Chicken Sticks Recipes

HONEY NUT CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
• Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
• Pour flour out on a plastic board or plate.
• Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
• Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
• Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

HONEY NUT CHICKEN STICKS

Steps:

• Preheat oven to 400 degrees F.
• Season chicken tenders with salt and pepper. Place flour in a large shallow dish.
• Coat chicken in flour.
• Beat eggs and milk in a shallow dish.
• Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor.
• Transfer breading to a shallow dish.
• Place a nonstick baking sheet near chicken breading station.
• In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet.
• When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through.

OVEN-FRIED CHICKEN

Steps:

• Heat oven to 425°F. Melt butter in 15x10x1-inch pan in oven.
• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Place chicken, skin sides down, in pan.
• Bake uncovered 30 minutes. Turn chicken; bake about 20 minutes longer or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).