Golden Glazed Chicken Recipes

CURRY-GLAZED GOLDEN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and ginger. Add chicken, a few pieces at a time, and shake to coat. Pour butter into a 13x9-in. baking pan. Place chicken in pan skin side down; turn once to coat. Bake, uncovered, at 400° for 20 minutes., Meanwhile, in a large skillet, saute bacon and onion until onion is tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients. Spoon over chicken. , Bake 20 minutes longer or until chicken is crisp and a thermometer reads 180°.

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!

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

GOLDEN GLAZED CHICKEN

Steps:

• Grill or broil chicken over hot coals or 4 inches from broiler heat, turning frequently until tender. Melt butter, add lemonade, seasoning mix and honey. Brush mixture over chicken and heat until glazed. Serve at once.

BAKED GOLDEN GARLIC CHICKEN

Steps:

• Beat egg yolk and add garlic and curry powder.
• Place chicken in egg mixture in a glass dish and turn to coat.
• Cover and refrigerate overnight.
• Preheat oven to 400 degrees F.
• Melt 6 tbsp.
• butter in the bottom of an 8x8-inch baking dish.
• Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper.
• Dip and coat marinated chicken in crumb mixture and place in baking dish.
• Sprinkle more of the remaining crumb mixture onto the chicken breasts (you won't use it all- unless you want to!) Bake for 20 minutes on each side, or until chicken is no longer pink inside.
• Remove from oven and top each chicken breast with two thin pats of butter; uncover and bake 5 to 10 minutes longer.
• Serve with a smile!

GOLDEN GLAZED FRYER

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken skin side down, covered, over medium heat for 15 minutes on each side. , Meanwhile, combine the remaining ingredients; brush over chicken. Grill for 5 minutes. Turn and brush with glaze; grill 5 minutes longer or until meat juices run clear. Discard unused glaze.

GOLDEN CHICKEN

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.

GOLDEN GLAZED CHICKEN

Steps:

• Spread onions on bottom of 13x9-inch greased dish.
• Add chicken breasts (remove skin if desired).
• Season with salt and pepper to taste.
• Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
• (Can prepare to this point and refrigerate up to 8 hours).
• Bake uncovered at 375 for 40-50 minutes.
• Baste 2 or 3 times during cooking.