Prep 10 mins
Cook 40 mins
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.
- 3 lbs chicken, jointed in 8 pieces (make sure to use good quality chicken!)
- 1⁄2 cup flour
- 2 teaspoons salt
- 3⁄4 teaspoon good quality cinnamon
- 1⁄4 teaspoon turmeric
- 1⁄4 teaspoon black pepper
- 1 pinch freshly ground nutmeg
- 1 egg
- 2 tablespoons milk
- 1⁄3 cup dried crushed breadcrumbs
- cooking spray
- 2 tablespoons oil (optional)
- 1⁄4 cup butter
- 1⁄2 cup honey
- 2 pinches finely ground cinnamon
- 1 tablespoon fresh lemon juice
- 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!
Tasty! Hot or cold, this tastes delicious. (I keep wanting more hours after the meal.) I made this last night and my husband said "nice change", then after eating seconds he said "you can keep this recipe." We had to test it for leftovers, and we liked it that way too. Cold you taste more of the honey, warm the cinnamon; both ways are delicious. I made it with boneless skinless breasts baked at 350 F for 20-30 minutes... so juicy and tender! Thanks for sharing this keeper. :)
Delicious tasting chicken dish. I used skin on, bone in chicken thighs, finger lickin good! Thanks for posting an easy tasty recipe Julesong.
this is sooooo delicious! my hubby and kids love it also so it is a big hit in our house. i was watching little house on the prairie and they were eating cinnamon chicken and i looked up a recipe and this one is the best!! thanks