Oven Fried Southern Style Cinnamon Honey Chicken
photo by Liza at Food.com
- Ready In:
- 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!
Questions & Replies
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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. :)
Wow, this was awesome! I could not stop eating it. I did make a couple of minor substitutions, one was that I did not have turmeric so I skipped it. Another was that I did not have dried breadcrumbs, so I used crushed rice krispies as a substitute. I did find that 1/3 cup (measured after they were crushed) wasn't enough to coat 8 pieces of chicken tho, I ended up using about 1 1/3 cups. Also I ended up baking the chicken for 35 mins before adding the honey mixture and baking again for 15 mins. (I just wanted to make sure it would be done.) I think next time I will just add the extra time to the 2nd leg of cooking to end up with crispier chicken. (one note, I did find that the chicken that sat for 10-15 mins on the pan while we ate our 1st helping turned out better since the syrup had time to cool and solidify, making an ooey gooey goodness on the outside of the chicken.) Thanks for an awesome recipe!
I will add my accolades to the others. I made this last night for the family I work for and they loved it! (I tasted it as well, and I will be making it this weekend for my husband as I am sure he will love it also) the flavour was gorgeous, and it was very tender, even the breastmeat. I did everything exactly as written except that I basted the chicken pieces with the honey mixture every 5 minutes or so during the last 20 minutes of cooking and I also cooked it at a slightly higher temperature. Thanks for a wonderful recipe!
I altered the recipe to create a veggie alternative: tofu slices instead of chicken, soy milk and no eggs (I used a drop of lemon juice to make it sticky). The results were delicious! The seasoning crisped up perfectly and the sauce helped marinate the tofu while it cooked and was so good on top I wished I'd made more! It's always nice to find meat recipes that can be adapted as well as this one!
This one's a keeper. i made mine with skinless chicken and substituted the milk for soy milk and the butter for margarine. i also sprinkled more cinnamon after i coated it.The coating on this chicken is so crispy, it's hard to believe it's oven baked. When i saw some guests removing the skin, i had to explain to them that it wasn't skin but the coating! i've made this dish more than once and i love the aroma it makes while baking. thanks!
This was quite good. The chicken was crispy just like fried chicken but without the mess! Instead of brushing the crumbs with oil before baking, I used a small amount of melted butter. I baked for 45 mins and then poured the sauce over and baked for another 15 mins. It was perfectly juicy. I rather liked the unique combination of the sweet and savory. I can understand why some may have found it too sweet, but I wonder if there's a way to increase the savory just a bit. I think next time I might add a tsp of salt to the sauce. That might be just enough to tone down the sweet. I liked it and will be making it again. Thanks!
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