Oven Fried Southern Style Cinnamon Honey Chicken

"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."
photo by Liza at Food.com photo by Liza at Food.com
photo by Liza at Food.com
photo by KHan0702 photo by KHan0702
photo by KHan0702 photo by KHan0702
photo by KHan0702 photo by KHan0702
photo by Ms.ChristyMcC photo by Ms.ChristyMcC
Ready In:




  • 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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  1. 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. :)
  2. Delicious tasting chicken dish. I used skin on, bone in chicken thighs, finger lickin good! Thanks for posting an easy tasty recipe Julesong.
  3. 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
  4. 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!
  5. 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!


  1. Wow, this was good! I think the only change I made was that I used boneless chicken breasts instead of chicken pieces. Hubby told me that it was probably the best tasting chicken he has EVER had. This one is definitely a keeper! I was surprised with how juicy the chicken was.
  2. 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!
  3. 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!
  4. 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!


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
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