Honeyherbchickenspinachsalad Recipes

HONEY-HERB CHICKEN & SPINACH SALAD

Steps:

• Mix dressing, honey, lemon juice and basil. Remove 1/2 cup of the dressing mixture for later use. Place chicken on greased rack of broiler pan; brush with remaining dressing mixture.
• Broil 10 min. Turn chicken over; broil an additional 7 to 10 min. or until chicken is cooked through (170°F). Cut chicken into 1-inch pieces; cover to keep warm.
• Toss spinach with mushrooms; top with chicken. Drizzle with reserved 1/2 cup dressing mixture just before serving.

HOT HONEY CRISPY CHICKEN

Steps:

• For the seasoning flour: Mix together the flour, seafood seasoning, salt, paprika, mustard powder and pepper and divide between 2 plates or shallow bowls.
• For the brine: Mix together the buttermilk, hot sauce, salt, celery seed, smoked paprika and pepper and divide between 2 plates or shallow bowls.
• Coat the chicken in the brine, then seasoning flour, then the second bowl of brine and the second bowl of seasoning flour and shake off excess; place on a rack.
• Heat a few inches of oil in a Dutch oven or tabletop fryer to 365 degrees F. Cook the chicken in batches if necessary until deep golden and cooked through, 8 to 10 minutes.
• For the buffalo honey sauce: In a small pot, melt the butter and add the honey, hot sauce, Worcestershire and garlic and simmer gently to thicken. Serve the fried chicken with the sauce.

EASY HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

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 AND GINGER CHICKEN

Steps:

• Heat olive oil in a skillet or wok over medium heat. Add chicken cubes, 1/4 cup honey, and ginger. Cook and stir until chicken is golden brown, about 10 minutes. Add bell peppers, onion, broccoli, pineapple, and remaining 1/2 cup honey. Cover and cook over medium-high heat until vegetables are tender, 5 to 10 minutes, stirring occasionally.

SPICY HONEY-ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
• In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
• Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
• Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

HONEY-HERB CHICKEN & SPINACH SALAD

Steps:

• Mix dressing, honey, juice and basil.
• Reserve 1/2 cup dressing mixture.
• Place chicken on greased rack of broiler pan.
• Brush with 1/2 of the remaining dressing mixture.
• Broil 10 minutes.
• Turn; brush with remaining dressing mixture.
• Broil an additional 7 to 10 minutes or until chicken is cooked through.
• Cut chicken into 1-inch pieces; keep warm.
• Toss spinach, mushrooms and cashews; top with chicken.
• Drizzle with reserved 1/2 cup dressing mixture.
• Garnish with red onion rings.
• Serve immediately.
• Honey-Herb Chicken Sandwich:.
• Omit spinach and mushrooms.
• Broil chicken breasts as directed.
• Do not cut up.
• Serve in split sandwich rolls with remaining dressing mixture.

HONEY BAKED CHICKEN

Steps:

• Place chicken, skin side up, in a 13x9-in. baking pan. Combine all remaining ingredients except rice; pour over chicken., Bake at 350° for 1-1/4 hours, basting with the pan juices every 15 minutes. Serve with rice.

HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.