Honey Flaked Chicken Food

HONEY MUSTARD CHICKEN FINGERS

Steps:

• 1. Preheat oven to 425 degrees F. Combine Hellmann's® or Best Foods® Light Mayonnaise, Creamy Dijon Mustard and honey in medium bowl; reserve 1/2 for dipping.
• 2. Add chicken to remaining mayonnaise mixture; stir to coat. Mix corn flakes with Parmesan Cheese, then roll chicken in crumbs.
• 3. Arrange on ungreased baking sheet. Bake 10 minutes or until chicken is thoroughly cooked. Serve with reserved honey mustard sauce.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY CORN-FLAKE-CRUMB CHICKEN

Steps:

• Preheat oven to 375°F.
• Spray a casserole dish with Pam.
• Coat chicken with honey and mustard.
• Sprinkle both sides with crumbs and the seasonings.
• Place chicken (in single layer) in casserole dish.
• Bake uncovered for 30-35 minutes until golden and turn over halfway though cooking.

HONEY GARLIC CHICKEN

Steps:

• Season chicken liberally with black pepper and place in a crock pot.
• Combine honey, garlic, soy sauce, ketchup and red pepper flakes in a medium-sized bowl and whisk until all ingredients are thoroughly incorporated. Add green onions and stir (reserving some for garnish if desired).
• Pour honey mixture over chicken pieces then cook, covered, on high for 3-4 hours (or low for 5-6 hours) or until chicken is cooked through and tender.
• Remove chicken from crock pot then cover to keep moist. Increase temperature of crock pot to high (if not already on high) and replace lid.
• Add cornstarch to a small bowl or cup then slowly add water; stir until smooth. Add cornstarch slurry to crock pot, cover and heat until sauce thickens (about 30 minutes).
• Chop chicken thighs into bite-sized pieces and add back to crock pot. Gently stir to coat chicken with sauce. Reduce heat to "warm" until ready to serve.
• Serve chicken and sauce over white rice. Garnish with chopped green onions if desired.

CRISPY HONEY MUSTARD CHICKEN

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.

HONEY BALSAMIC CHICKEN

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, mix honey and vinegar until blended (this will take a few minutes to combine).
• Dip chicken breasts in honey mixture until coated.
• Then coat in corn flakes Put in 8 x 8 pan.
• Repeat with all chicken breasts.
• Drizzle with remaining honey mixture.
• Bake at 350 degrees for 30 minutes.

HONEY FLAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes.
• Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.

HONEY FRIED CHICKEN

Steps:

• Place the chicken pieces in a large bowl, then add the buttermilk, 1 tablespoon of the salt, 1 tablespoon of the pepper and 1 teaspoon of the paprika. Mix to combine. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• In a large, deep pot or Dutch oven pour enough of the oil to fill the pot 3- to 4-inches. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Set a cooling rack over a baking sheet.
• In a large bowl, whisk to combine the flour, garlic powder, onion powder, the remaining 3/4 tablespoon salt, 1/2 tablespoon pepper and 1 tablespoon paprika. Whisk to combine the dredge.
• Lift the chicken from the buttermilk, then coat the pieces completely in the flour. Transfer the chicken to a baking sheet or large plate.
• Working in batches and being careful to not overcrowd the pot, add the legs and thighs to the hot oil and cook, turning and monitoring the oil temperature, until crisp and golden brown, 5 to 6 minutes per side. Transfer the chicken to the prepared rack. Add the wings and breast pieces to the oil and cook until deep golden brown, 3 to 5 minutes per side. Transfer to the rack, then drizzle with honey and serve.

OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW

Steps:

• For the chicken: Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with a baking rack. Lay out the chicken and pat each piece dry with a piece of paper towel. Season with 1 teaspoon kosher salt.
• In a large bowl, combine the flour, garlic powder, paprika, onion powder, cayenne pepper, remaining 1/2 teaspoon kosher salt and pepper and stir well. Add the chicken pieces into the bowl and toss to coat each piece. Set aside.
• In a smaller bowl, whisk the egg with the mayonnaise, buttermilk and hot sauce. Scatter the crushed cornflakes into a shallow dish.
• Remove the chicken from the flour mixture one piece at a time and tap off any excess flour. Dunk and thoroughly coat the chicken in the buttermilk mixture, allow excess to drip off, then roll and press into the cornflake crumbs. Place the chicken onto the rack-lined baking sheet and continue until all of the chicken is coated, making sure to leave space between each piece.
• Bake the chicken until the internal temperature reaches 165 degrees F (75 degrees C) and the coating is golden brown, about 20 to 25 minutes for chicken breasts or thighs and 30 to 40 minutes for drumsticks. Season the chicken immediately with kosher salt and allow it to rest for about 5 minutes.
• For the spicy honey: Combine the honey, hot sauce and red pepper flakes in a small bowl. Transfer to an airtight container to store at room temperature for up to 1 month.
• For the slaw: Whisk together the vinegar, lemon juice, mustard, honey, celery salt and oil in a large bowl. Stir in the onion.
• Thinly slice the cabbage and shred the carrot on the large side of a box grater. Then add to the bowl. Season with salt and pepper and mix very well to combine.
• Serve the chicken with the spicy honey and slaw.

SPICY HONEY GLAZED CHICKEN

Steps:

• In a large bowl, mix together first 7 ingredients (all the dry spices.).
• Place chicken pieces in the large bowl and toss to coat. Make sure each piece of chicken is entirely covered with the spice mix.
• Line a baking pan with foil and place coated chicken pieces on it with space between each piece.
• In a small bowl, mix honey and vinegar with a whisk and set aside.
• Put chicken under the broiler for 5 minutes.
• Turn chicken pieces once, and cook for another 5 minutes.
• Take out and drizzle or brush on 1/2 of the honey mixture. Cook 3 minutes.
• Turn pieces one last time and brush on the other half of the honey mixture. Cook until done, and keep warm in the oven until ready to serve.

LOW-FAT CORNFLAKE CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 450 degrees F.
• In a shallow dish combine egg, honey, and yellow mustard.
• In separate bowl stir together crushed cornflake crumbs and pepper.
• Dip chicken strips into egg mixture and then roll in the crumb mixture to coat the chicken.
• Arrange chicken strips on ungreased baking sheet.
• Bake about 12 minutes until outside are golden and chicken is no longer pink.
• For honey mustard sauce, just stir the dijon mustard and 1 tsp honey together.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 325°.
• Arrange chicken pieces in a shallow baking dish.
• In a saucepan over med-low heat, combine remaining ingredients. Heat and stir until melted and well-blended.
• Pour over chicken pieces.
• Bake at 325° for about 60-75 minutes (or until done); basting chicken occasionally.

CRUSTED HONEY MUSTARD CHICKEN - WEIGHT WATCHERS

Steps:

• Preheat oven to 425°F Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place corn flake crumbs in a shallow bowl. Dip chicken into dressing mixture and then corn flake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
• Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.