HONEY ROSEMARY CHICKEN
I never get tired of finding new ways to cook with herbs! A rosemary marinade sweetened with honey gives this moist chicken wonderful flavor and a pretty golden sheen. -Elsie Barton of Hoover, Alabama
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the honey, vinegar, rosemary and oil. Pour half of the marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Place chicken bone side down in a 13-in. x 9-in. baking pan. Sprinkle with salt and pepper., Bake, uncovered, at 350° for 55-65 minutes or until a thermometer reaches 170°, basting occasionally with reserved marinade.
Nutrition Facts : Calories 200 calories, Fat 6g fat (1g saturated fat), Cholesterol 79mg cholesterol, Sodium 462mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
JUICY HONEY FRIED CHICKEN
This tasty, juicy honey fried chicken gets ridiculously golden crispy from the honey buttermilk batter and lip-smacking seasoned breading! Drizzle a little honey over the top of the cooked chicken, if desired.
Provided by Culinary Envy
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h13m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine flour, seasoned bread crumbs, Italian seasoning, salt, 1 1/2 teaspoons garlic powder, onion powder, chili powder, paprika, and pepper in a small, shallow bowl.
- Combine milk, egg, honey, lemon juice, and 1/2 teaspoon garlic powder in a separate shallow bowl until well blended.
- Dip chicken pieces first in the flour mixture to coat all sides and shake off excess. Dip into the egg mixture and back into the flour mixture. Set chicken pieces aside on a plate to rest for 10 minutes.
- Pour 1 inch of peanut oil into a deep-fryer or large saucepan and heat to 375 degrees F (190 degrees C) over medium-high heat. Fry chicken a few pieces at a time, without crowding, until golden brown, 3 to 5 minutes per side. Transfer chicken to the prepared baking sheet using tongs.
- Bake in the preheated oven until the chicken is no longer pink at the bone and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 637.7 calories, Carbohydrate 30 g, Cholesterol 103.9 mg, Fat 46.1 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 12.2 g, Sodium 795.1 mg, Sugar 6 g
HONEY-ROSEMARY CHICKEN
A great grilled chicken recipe! Wonderful mix of honey and mustard. Taken from BHG the Biggest Book of Grilling. I used a bit less olive oil and more lemon juice than the recipe asked for.
Provided by Redsie
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For marinade, in a small bowl combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt and pepper.
- Place chicken in a resealable plastic bag.
- Pour marinade over chicken.
- Seal bag; turn to coat chicken.
- Marinate in the refrigerator for at least 4 hours or up to 24 hours, turning bag occasionally.
- Drain chicken, reserving marinade.
- Place chicken on grill rack.
- Cover and gril 15 to 18 minutes or until chicken is no longer pink, brushing once with reserved marinade halfway through grilling.
- Discard any remaining marinade.
HONEY & ROSEMARY FRIED CHICKEN
I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)
Provided by SharleneW
Categories Chicken
Time 44m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and pat dry.
- Mix flour with garlic powder, salt, and pepper.
- Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
- In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
- To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
- For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
- Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).
Nutrition Facts : Calories 542.8, Fat 23.3, SaturatedFat 7.4, Cholesterol 110.2, Sodium 1318.4, Carbohydrate 54.6, Fiber 1.1, Sugar 37.1, Protein 29.7
HONEY GARLIC CHICKEN WITH ROSEMARY
A succulent, moist, easy-to-make chicken.
Provided by Linette Gall Kalbach
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
- Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.
Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g
HONEY-ROSEMARY WINGS WITH GREEK YOGURT AND LEMON GARLIC DIPPING SAUCE
Steps:
- For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
- For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
- For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
- In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
- As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.
HONEY PECAN GLAZED FRIED CHICKEN
Make and share this Honey Pecan Glazed Fried Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain chicken.
- Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
- Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
- Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
- (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
- Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
- Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
- Drain cooked chicken on paper towels.
- For the glaze, melt butter over low heat. Whisk in honey until blended.
- Bring to a simmer and add pecans.
- Simmer for 15 to 20 minutes, stirring occasionally.
- Ladle over hot fried chicken.
HONEY FRIED CHICKEN
This has been a favorite in my family for many years -- we first had it at a small restaurant in New England and wanted to try to make it ourselves. I think we came very close! Hope you enjoy it!
Provided by SmKat
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
- In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
- Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
- Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Nutrition Facts : Calories 565.6 calories, Carbohydrate 42.2 g, Cholesterol 97.1 mg, Fat 28.5 g, Fiber 1 g, Protein 34.2 g, SaturatedFat 6.2 g, Sodium 234.4 mg, Sugar 17.9 g
HONEY FRIED CHICKEN
I cannot remember where I got this recipe but it's good. You must appreceiate the flavor of honey to enjoy this. Otherwise, you will think it is just sweetened chicken. This is not my recipe and I can't remember where I got this from. I believe it was from chefs.com
Provided by Petite Mommy
Categories Chicken
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Coat chicken pieces with honey.
- Combine baking mix and next 4 ingredients in a dish. Dredge chicken in mixture.
- Heat oil in a heavy nonstick pan over medium high heat. Carefully place chicken in hot oil, in batches if necessary. Cook about 5 minutes per side, or until golden.
- Reduce heat to low and cook 15-20 minutes more, or until juices run clear. After browning, chicken may be placed on a baking sheet and baked in a temperature 350°F oven 25-35 minutes, or until juices run clear.
Nutrition Facts : Calories 482.8, Fat 23.5, SaturatedFat 5.9, Cholesterol 78, Sodium 329.5, Carbohydrate 48.1, Fiber 0.7, Sugar 37.2, Protein 21.3
HONEY FRIED CHICKEN
Make and share this Honey Fried Chicken recipe from Food.com.
Provided by ladyshell2005
Categories One Dish Meal
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour, garlic salt and pepper in mixing bowl.
- Brush chicken with honey.
- Coat with flour mixture.
- Fry in oil to a nice golden brown, taking care as the chicken can burn rather easy; turn often.
- Serve with mashed potatoes, a vegetable and gravy.
Nutrition Facts : Calories 934.7, Fat 83.1, SaturatedFat 12.3, Cholesterol 69.3, Sodium 67, Carbohydrate 29.9, Fiber 0.9, Sugar 5.9, Protein 18.4
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FRIED CHICKEN BISCUITS WITH ROSEMARY HOT HONEY - SOUTHERN LIVING
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- Prepare the Rosemary Hot Honey: Combine honey, chile slices, and rosemary sprig in a small saucepan; bring to a simmer over medium-low. Reduce heat to low, and cook until flavors have infused, about 1 hour. Pour through a fine wire-mesh strainer, and discard solids. Keep at room temperature until ready to use.
- Prepare the Fried Chicken: Combine buttermilk, garlic, celery seeds, black pepper, and 4 teaspoons of the salt in a shallow dish; add chicken thighs, and rub to coat. Cover and marinate in refrigerator 4 hours, turning occasionally.
- Combine flour, paprika, and remaining 1 teaspoon salt in a separate shallow dish. Remove chicken from marinade; discard remaining marinade. Dredge chicken in flour mixture, shaking off excess. Place chicken on a plate.
- Heat oil to 325°F in a large cast-iron skillet or Dutch oven. Add chicken, in batches, and cook until deep golden brown and crisp and a thermometer inserted into thickest portion of chicken registers 165°F, 15 to 17 minutes. Transfer chicken to a plate lined with paper towels.
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