Wednesday, April 20, 2011

Honey-Sauced Chicken


My mom made this delicious chicken frequently when I was a little girl. I always had a clean plate after those dinners. =) This chicken is the stuff memories are made up of. The mere mention of honey chicken has ever filled my mouth with its mouth-watering flavor. It's just that special.

The lemon juice and honey mixture gives a perfectly sweet-sour zing to this dish. The honey in the sauce has a tendency to make it burn (notice the pictures =) but it's nothing to fret over as it does not give a burnt flavor to the dish.

Recipe from the Kitchen Klatter cookbook
  • 2 C. flour
  • 1/2 C. bread crumbs
  • 4 tsp. salt
  • 1/2 tsp. pepper
  • 2 3-lb. frying chickens, cut up
  • Milk for dipping
  • 1-1/2 C. butter
  • 1/2 C. honey
  • 1/2 C. lemon juice
Combine flour, bread crumbs, salt and pepper. Dip pieces of chicken in milk and then roll in flour mixture. Put 1 C. butter in 9” x 13” baking dish. Melt either over low heat or for just a few minutes in a 400-degree oven. (Do not let brown!) Remove from oven and arrange chicken pieces in single layer in dish. Turn chicken to coat with butter.

Bake 30 minutes, skin side down, in 400-degree oven. Turn chicken. Combine remaining 1/2 C. butter, honey and lemon juice. Pour over chicken. Bake 30 more minutes, basting frequently.


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