HONEY FRIED CHICKEN
Provided by Nancy Fuller
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 10
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.
ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN
This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.
Provided by Jolanta
Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes
Time 3h20m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle chicken with salt and place in a large glass or plastic bowl.
- Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
- Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g
OVEN-"FRIED" CHICKEN THIGHS
These oven-"fried" chicken thighs are a perfect go-to dinner. They are budget friendly and can be turned into a compete meal served over rice, quinoa, or a fresh salad.
Provided by Lauren Magenta
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking pan with parchment paper.
- Combine flour, 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in a shallow bowl.
- Whisk eggs in a second bowl.
- Combine panko bread crumbs with 1 pinch cayenne, 1 pinch garlic powder, salt, and pepper in another shallow bowl.
- Dip chicken thighs into the flour mixture, followed by beaten eggs, and then into the panko mixture. Transfer to the prepared pan.
- Bake in the preheated oven until coating is golden and chicken thighs are no longer pink in the centers, about 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 63 g, Cholesterol 151.4 mg, Fat 14.5 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 3.9 g, Sodium 418.7 mg, Sugar 0.4 g
ORANGE SAUCE SWEET AND SAVORY CHICKEN THIGHS
Steps:
- Gather the ingredients.
- Preheat the oven to 375 F. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the onion until softened.
- Add the orange juice, fresh thyme, fresh rosemary, salt, pepper, soy sauce, and brown sugar. Simmer , stirring frequently, for 5 minutes.
- Divide the sauce in two. Reserve.
- Arrange the chicken thighs in a greased baking dish lined with aluminum foil or parchment paper, skin-side up if you're using thighs with skin.
- Brush the chicken lightly with olive oil and sprinkle with salt and pepper to taste.
- Bake for 20 minutes.
- Liberally brush half of the sauce over the chicken thighs and bake for an additional 15 to 20 minutes, or until cooked through.
- Bring the remaining sauce to a boil and reduce to a syrupy glaze to serve with the chicken.
- Serve hot and enjoy.
Nutrition Facts : Calories 707 kcal, Carbohydrate 18 g, Cholesterol 367 mg, Fiber 1 g, Protein 69 g, SaturatedFat 12 g, Sodium 857 mg, Sugar 15 g, Fat 42 g, ServingSize Serves 4, UnsaturatedFat 0 g
HONEY ORANGE GLAZED CHICKEN THIGHS
These Honey Orange Glazed Chicken Thighs are easy enough for a weeknight but full of big flavors. Simple pantry ingredients and fresh orange juice come together to make an irresistible glaze.
Provided by Foxes Love Lemons LLC. Images registered with U.S. Copyright Office.
Categories Chicken
Time 47m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Heat large oven-safe skillet over medium-high heat until skillet is very hot. Pat chicken dry with paper towel and season with salt and pepper. Place oil in skillet. In batches if necessary (do not crowd skillet), place chicken skin-side down in skillet; cook 6 to 8 minutes or until skin is dark golden brown. Transfer chicken to plate and repeat with remaining chicken.
- Transfer all chicken back to skillet and arrange orange slices between and around chicken pieces. Transfer skillet to oven and cook 20 to 25 minutes or until internal temperature of chicken reaches 165 degrees F.
- Meanwhile, in medium saucepot, melt butter over medium heat. Add garlic; cook 1 minute, stirring constantly. Stir in orange juice, honey, soy sauce and red pepper flakes. Increase heat to high and cook 10 to 12 minutes or until mixture has reduced to a syrupy glaze. Remove from heat.
- When chicken is cooked through, remove from oven and brush chicken with glaze. Serve sprinkled with mint, if desired.
Nutrition Facts : Calories 684 calories, Carbohydrate 21 grams carbohydrates, Cholesterol 340 milligrams cholesterol, Fat 41 grams fat, Fiber 1 grams fiber, Protein 62 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 916 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat
ORANGE ROASTED CHICKEN THIGHS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a rimmed baking sheet in the upper third of the oven and preheat to 500 degrees F. Whisk the orange juice, honey, mustard, olive oil, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the chicken, sliced oranges, sliced fennel, red onion, potatoes, thyme and fennel seeds; toss to coat.
- Remove the hot baking sheet from the oven and add the vegetables in a single layer. Arrange the chicken skin-side up on top of the vegetables; season with salt and pepper. Return to the oven and roast until the chicken is golden and cooked through and the vegetables are tender, about 30 minutes. Top with fennel fronds.
OVEN-FRIED ORANGE CHICKEN
Make and share this Oven-Fried Orange Chicken recipe from Food.com.
Provided by swalsh81
Categories Chicken Breast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with cooking spray and set aside.
- Using 2 pie plates, add the beaten eggs to one and toss the panko and flour in the other. Dredge each chicken piece in the egg and then in the panko mixture and add to the prepared baking tray. Repeat with remaining chicken. Bake for 10 minutes and turn the pieces, then continue to cook for another 10 minutes, or until chicken is done to your liking.
- Meanwhile, add the orange juice, soy sauce, brown sugar, mirin, sriracha, garlic and ginger to a medium saucepan. Bring to a low boil, stir occasionally, turn heat down to low. When the chicken is just about done, add the cornstarch to the orange juice mixture and bring to a boil. Heat until thickened enough to coat a spoon. Remove from the heat.
- In a large serving bowl add the cooked chicken and top with the orange sauce, toss lightly to coat. Sprinkle with sesame seeds and green onions and serve with steamed white rice.
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.
Provided by Julesong
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 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!
Nutrition Facts : Calories 1080.3, Fat 64.9, SaturatedFat 22.7, Cholesterol 333.2, Sodium 1591.7, Carbohydrate 54.7, Fiber 1.3, Sugar 35.6, Protein 68.2
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