OVEN FRIED SOUTHERN HOT HONEY CHICKEN
This Oven Fried Chicken is a slightly healthier, and much easier, take on the famous Nashville Hot Chicken. Breaded in corn flakes, oven baked, and finished with a beyond perfect sweet and spicy honey butter sauce, this is a chicken dinner that's sure to be loved by all!
Provided by Tieghan Gerard
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- 1. Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.3. Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer 5. Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt. 5. Brush or drizzle the chicken generously with hot honey and serve warm Enjoy!
Nutrition Facts : Calories 392 kcal, Carbohydrate 23 g, Protein 35 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 131 mg, Sodium 803 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
OVEN-FRIED HONEY CHICKEN
Make and share this Oven-Fried Honey Chicken recipe from Food.com.
Provided by Ailsa of New Zealand
Categories Chicken Breast
Time 15m
Yield 2 breasts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 375F/180C/Gas mark 4.
- In shallow bowl, whisk together honey and vinegar.
- Pour bread crumbs into separated bowl. Set bowl aside.
- Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
- Roll chicken pieces in honey mixture, then in the bread crumbs.
- Place in baking pan.
- Bake for 30 minutes or until cooked throughly.
Nutrition Facts : Calories 303, Fat 6.6, SaturatedFat 1.3, Cholesterol 72.6, Sodium 331, Carbohydrate 31.9, Fiber 1.2, Sugar 14, Protein 27.8
OVEN FRIED HONEY CHICKEN (SCD)
Mlee - Colorado source: www.scdrecipe.com/recipes/print/401/ Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.
Provided by susan 9
Categories Chicken Breast
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- In shallow bowl, whisk together honey, vinegar and wine. Pour almond flour into separated bowl. Set bowls aside.
- Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
- Roll chicken pieces in honey mixture, then in almond flour; place in pan.
- Bake for 30 minutes, or until cooked thoroughly.
Nutrition Facts : Calories 314.7, Fat 15.7, SaturatedFat 4.2, Cholesterol 92.8, Sodium 92.1, Carbohydrate 11.7, Sugar 11.6, Protein 30.3
OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW
Steps:
- For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
- In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
- In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
- Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
- Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
- For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
- For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
- Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
- Serve the chicken with the spicy honey and slaw.
HOT HONEY CHICKEN
Hot honey chicken is the best chicken recipe around. The super crispy, oven-fried chicken is finished in sweet and spicy honey to make it unbelievably delicious. You will love it!
Provided by Kristen Stevens
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Put the chicken thighs into a large bowl. Add the buttermilk and 1 teaspoon of sea salt and mix well. Put the bowl into your fridge for at least 20 minutes (or up to 8 hours.)
- Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper and spray it generously with spray oil.
- In a shallow bowl, mix the panko, flour, paprika, Italian seasoning, and the remaining teaspoon of salt.
- Working with one piece of chicken at a time, dip it into the panko mixture and make sure that it is well-coated. Put the chicken on the baking sheet then continue to coat the rest.
- Spray the tops of the chicken with oil then put them into your oven and bake for 30 minutes, or until they are crispy and golden.
- While the chicken bakes, make the honey. In a small pan, warm the honey, chili flakes, and hot sauce over medium heat. Once the honey starts to bubble a little, remove the pan from the heat. Let it infuse for 5 minutes then strain the honey through a fine-mesh sieve.
- When the chicken has finished cooking, drizzle it with the hot honey and serve immediately.
Nutrition Facts : ServingSize 1 hot honey chicken thigh, Calories 279 kcal, Carbohydrate 32 g, Protein 25 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 108 mg, Sodium 826 mg, Fiber 2 g, Sugar 19 g, UnsaturatedFat 3 g
OVEN-FRIED HOT HONEY CHICKEN
Steps:
- Preheat the oven: Set the oven rack in the center and preheat the oven to 425°F. Line a large baking sheet with parchment paper and generously spray it with cooking spray. Set it aside.
- Bake the chicken: Generously spray the chicken with cooking spray. Bake it for 20 minutes. Then gently flip the chicken over, being careful not to peel off the breading, and bake for 10 more minutes. The breading should be a light golden brown; it may have a few darker spots. When cooked through, an instant-read thermometer inserted in the center should register 165°F.
Nutrition Facts : Calories 634 kcal, Carbohydrate 66 g, Cholesterol 204 mg, Fiber 2 g, Protein 39 g, SaturatedFat 9 g, Sodium 1322 mg, Sugar 48 g, Fat 26 g, UnsaturatedFat 0 g
OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE II
This came from a lady in our church and is soooo fantastic! I double the sauce as it is so delicious I want to make sure there is enough to go around!
Provided by Mom of Five
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- combine the flour, salt, pepper, and paprika in a shallow bowl.
- Dredge chicken pieces in flour mixture.
- Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
- Bake skin side down for 30 minutes.
- While chicken is baking make sauce.
- Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
- Spoon pan juices over chicken and serve.
- For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
- Pour over the chicken pieces.
OVEN-FRIED HONEY GARLIC CHICKEN
Easy and oh so delicious! I found this recipe on the National Honey Board website, tried it, and loved it! I've also used this recipe as a marinade.
Provided by chickenconnoisseur
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, whisk together honey, garlic, and vinegar.
- Pour bread crumbs into separate bowl.
- Set bowls aside.
- Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
- Roll chicken pieces in honey mixture, then in bread crumbs; place in pan.
- Bake at 375°F for 30 minutes, or until cooked through.
- Optional: for a thicker crust, roll the breaded chicken pieces in egg or more honey and then again in the bread crumbs.
Nutrition Facts : Calories 510.2, Fat 8.4, SaturatedFat 1.7, Cholesterol 131.7, Sodium 445.6, Carbohydrate 48, Fiber 1.9, Sugar 19.9, Protein 58.1
OVEN FRIED SOUTHERN STYLE CINNAMON HONEY CHICKEN
While watching FoodTV, I saw a piece about Amy Ruth's restaurant in New York where the owner made fried chicken dipped in a honey cinnamon mixture. It looked so good I began searching on the web for a recipe which approximated it... and after much browsing of webpages I put together a recipe that I thought might taste something like it. I don't fry my chicken, so here's a baked version, tweaked to my own tastes.
Provided by Julesong
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Spray a large roasting pan lightly with cooking spray.
- Combine the flour with the salt, cinnamon, turmeric, black pepper, and a pinch nutmeg.
- Coat the chicken pieces well with the flour mixture (you can use chicken with or without skin on - it's up to you).
- Beat together the egg and milk; dredge the flour-coated chicken pieces in the egg mixture, then into the breadcrumbs.
- Arrange pieces skin side up (if using pieces with skin) in the sprayed roasting pan, making sure that the pieces are not touching each other (if possible) to ensure they bake crispy; spray chicken pieces with oil spray or sprinkle with 2 tablespoons oil and place the chicken in the oven to bake.
- While the chicken is baking, in a saucepan over medium low heat combine the butter, honey, pinches of cinnamon, and lemon juice.
- After the chicken has baked for 25 minutes, pour the butter and honey mixture generously over the pieces.
- Bake for an additional 15 minutes or until the juices run clear and the chicken is crisp and brown.
- Note: if you'd like to add a bit of kick to the recipe, you can try a pinch or two of cayenne (to taste) in the honey sauce, or perhaps some red pepper flakes!
Nutrition Facts : Calories 1080.3, Fat 64.9, SaturatedFat 22.7, Cholesterol 333.2, Sodium 1591.7, Carbohydrate 54.7, Fiber 1.3, Sugar 35.6, Protein 68.2
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