Oven Fried Chicken With Honey Mustard Glaze Food

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OVEN FRIED CHICKEN WITH SPICY HONEY AND SLAW



Oven Fried Chicken with Spicy Honey and Slaw image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 27

2.2 pounds chicken breast, thighs or drumsticks (1 kilogram)
1 1/2 teaspoons kosher salt, divided, plus more for sprinkling
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 egg
1/4 cup mayonnaise
1/4 cup buttermilk (60 milliliters)
1 to 2 teaspoons hot sauce
5 cups cornflakes, finely crushed
1/4 cup honey
2 teaspoons hot sauce
1/4 teaspoon crushed red pepper flakes
1/4 cup apple cider vinegar (60 milliliters)
1 tablespoon lemon juice (15 milliliters)
2 teaspoons Dijon mustard
2 teaspoons honey (or spicy honey from above)
1/2 teaspoon celery salt, optional
2 tablespoons extra-virgin olive oil (30 milliliters)
1/4 red onion, very thinly sliced
1/2 cabbage head, such as savoy, red or Napa (about 6 cups sliced)
1 carrot
Kosher salt
Freshly ground black pepper

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.

OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE II



Oven Fried Chicken With Honey Butter Sauce II image

This came from a lady in our church and is soooo fantastic! I double the sauce as it is so delicious I want to make sure there is enough to go around!

Provided by Mom of Five

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup flour
2 teaspoons salt
2 teaspoons paprika
1/2 cup margarine or 1/2 cup butter
1/2 teaspoon pepper
3 -4 lbs chicken, cut up
1/4 cup butter
1/4 cup honey
1/4 cup lemon juice

Steps:

  • Preheat oven to 400.
  • combine the flour, salt, pepper, and paprika in a shallow bowl.
  • Dredge chicken pieces in flour mixture.
  • Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
  • Bake skin side down for 30 minutes.
  • While chicken is baking make sauce.
  • Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
  • Spoon pan juices over chicken and serve.
  • For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
  • Pour over the chicken pieces.

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY



Crispy Honey-Glazed Fried Chicken Recipe by Tasty image

Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey

Provided by Alvin Zhou

Categories     Dinner

Yield 8 servings

Number Of Ingredients 14

2 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
3 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons dried oregano
2 teaspoons cayenne powder
3 cups all-purpose flour
4 bone-in, skin-on chicken drumsticks
4 bone-in, skin-on chicken thighs
3 cups buttermilk
peanut or vegetable oil, for frying
honey, for serving

Steps:

  • In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
  • Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
  • Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
  • Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
  • Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
  • Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
  • Drizzle the chicken with honey, then serve.
  • Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams

OVEN FRIED CHICKEN WITH HONEY MUSTARD GLAZE RECIPE - (4.6/5)



Oven Fried Chicken with Honey Mustard Glaze Recipe - (4.6/5) image

Provided by Tarah716

Number Of Ingredients 13

8 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 large eggs
1/4 cup milk
1 1/2 cups panko crumbs
1 teaspoon smoked paprika
1/4 cup vegetable oil
1 cup all-purpose flour
2 tablespoons chopped fresh parsley leaves
1/4 cup mayonnaise
2 tablespoons honey
1 tablespoon mustard
1 tablespoon Dijon mustard

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. To make the honey mustard glaze, whisk together mayonnaise, honey and mustards in a small bowl; set aside. Season chicken thighs with salt and pepper, to taste. In a large bowl, whisk together eggs and milk. In another large bowl, combine panko crumbs, paprika and vegetable oil; season with salt and pepper, to taste. Working one at a time, dredge chicken in the flour, dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place chicken onto the prepared baking sheet and bake for 35-40 minutes, or until the crust is golden brown and the chicken is completely cooked through. Serve immediately with honey mustard glaze, garnished with parsley, if desired.

BAKED HONEY MUSTARD CHICKEN



Baked Honey Mustard Chicken image

Quick and easy to prepare, and the kids love it too!

Provided by Mary Annthipie Bane

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 6

Number Of Ingredients 7

6 skinless, boneless chicken breast halves
salt and pepper to taste
½ cup honey
½ cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
½ teaspoon dried parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
  • Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 24.8 g, Cholesterol 67.1 mg, Fat 3.7 g, Fiber 1 g, Protein 25.6 g, SaturatedFat 0.9 g, Sodium 296.4 mg, Sugar 23.4 g

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