Honey Nut Dipped Chicken Recipes

Steps:

• Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
• Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
• Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 400 degrees F.
• Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

Steps:

• Place chicken in an ungreased 11x7-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 350° for 35-40 minutes or until juices run clear, turning and basting with pan juices every 15 minutes.

Steps:

• In a small bowl, combine the first five ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink. , Return vegetables to the pan. Stir orange juice mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve with rice if desired.

Steps:

• Make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. The batter will be thin, but is quite adequate. It will thicken when chilled. Brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches Refrigerate for 30 to 60 minutes. Heat oil (about 4 cups) to 350 degrees Farenheit in a 4 quart pot. Dry chicken and dredge in 1/2 Celsius cornstarch, shaking off any excess. Coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. Chicken will be light in color, but remove to a cooling rack or paper bags/towels. When all chicken is par-fried, reheat oil to 350 degrees. Dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. In a medium bowl, microwave honey and hot sauce for one minute. Place chicken pieces, one at a time, into warm mix and roll around until completely coated. Remove to a cooling rack. Enjoy hot or cold. Even when chilled, the chicken will remain super crispy.

Steps:

• Preheat oven to 350 degrees F.
• Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.
• Beat eggs and half-and-half or milk with hot sauce in a shallow dish.
• Pour flour out on a plastic board or plate.
• Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.
• Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.
• Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Steps:

• Preheat oven to 425°F. Mix dressing, honey, mustard and peanut butter until well blended. Remove 1 cup of the dressing mixture; set aside for later use.
• Brush chicken with remaining dressing mixture; coat with crushed chips. Place on greased baking sheet.
• Bake 8 min. Turn chicken over; bake an additional 5 to 6 min. or until lightly browned. Serve with the reserved 1 cup dressing mixture as a dipping sauce.

Steps:

• Cut chicken into thin strips and set aside.
• In a small bowl, combine orange juice, honey, soy sauce, cornstarch and ginger; mix well.
• Heat 1 Tablespoon oil in a large skillet or wok over medium heat.
• Add all vegetables except pea pods.
• Stir fry about 3 minutes, or until vegies are as done as you like.
• Remove vegies and set aside.
• Pour remaining oil into skillet.
• Add chicken; stir fry about 3 minutes.
• Return vegies to skillet; add sauce mixture, pea pods and nuts.
• Cook and stir over medium high heat until sauce is thickened.
• Serve over hot rice.

Steps:

• Preheat oven to 425°F.
• Coat a 9 x 13 inch baking pan with nonstick cooking spray.
• In a small bowl, combine honey mustard dressing, salt, and pepper; remove 1/3 cup and set aside.
• Place corn flake crumbs in another small mixing bowl.
• Dip each chicken breast into dressing mixture, then coat in corn flake crumbs and place in prepared pan.
• Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165 degrees F.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.

Steps:

• Cut and clean all chicken parts. Set aside in a bowl of ice water. Place flour on a large plate and set aside. Coat frying pan with vegetable oil, and heat over a medium flame. Combine and briskly stir the eggs, buttermilk and honey until ingredients are evenly mixed. NOTE: Mixture should have the same consistency as syrup. Generously season both sides of chicken parts with salt, garlic salt, black pepper and cayenne pepper Dip chicken into the egg and honey buttermilk batter and let excess batter drip off Evenly coat the chicken in flour Fry the chicken for 8-10 minuites on each side or until chicken is golden brown When done, place the chicken on a paper towel to absorb excess oil