Baked Honey Nut Chicken Recipes

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. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

HONEY BAKED CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a shallow baking pan, skin side up. Combine the melted butter or margarine, honey, mustard, salt and curry powder and pour the mixture over the chicken. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

BAKED HONEY-GLAZED CHICKEN

Steps:

• In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture.,

HONEY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
• Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

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.

OVEN BAKED HONEY CHICKEN

Steps:

• Preheat oven to 375°F Line a baking sheet with foil. Spread oil over the foil liberally.
• Whisk together honey and vinegar in shallow bowl. Pour bread crumbs into separate bowl. Sometimes I use a bag, like a "shake & bake" method.
• Roll chicken in honey mixture, then in bread crumbs. Place chicken on baking sheet.
• Bake for 30 minutes or until no longer pink in center.

HONEY NUT DIPPED CHICKEN

Steps:

• Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
• Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
• Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).