OVEN FRIED CHICKEN WITH HONEY MUSTARD GLAZE RECIPE - (4.6/5)
Provided by Tarah716
Number Of Ingredients 13
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.
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
BAKED HONEY MUSTARD CHICKEN
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
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
CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
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
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
HONEY MUSTARD CHICKEN
Honey Mustard Chicken - a simple recipe for chicken baked to perfection with a honey, mustard and soy sauce glaze. You can serve this alongside some fluffy carbs, ideally something that will soak up all that drool worthy sauce. Let's get this dish into your weekly rotation!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 F degrees.
- In a small bowl whisk together the soy sauce, chili flakes, honey, mustard, olive oil and salt and pepper until it emulsifies, about 30 seconds to 1 minute.
- Place chicken drumsticks in a baking dish, one that's about 9x13 inch. Pour sauce over chicken drumsticks and make sure they are all nicely coated in the sauce.
- Bake for about an hour or until chicken is cooked through.
Nutrition Facts : Calories 340 kcal, Carbohydrate 14 g, Protein 28 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 139 mg, Sodium 1316 mg, Sugar 11 g, ServingSize 1 serving
HONEY MUSTARD GLAZED CHICKEN
Serves six from Saving Dinner Winter week 6 suggested sides of brown rice, steamed cauliflower and sweet potatoes.
Provided by Jo Coburn
Categories Chicken Breast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet heat olive oil over medium-high heat and add onion.
- Saute until translucent.
- Sprinkle chicken with paprika and salt and pepper to tast and add to skillet.
- Cook chicken until nicely browned on both sides, about 5 minutes per side.
- Set aside and keep warm.
- Meanwhile, in a small bowl mix together lemon juice, mustard, honey, and curry.
- Add to skillet mixing well while scraping off brown bits off bottom of pan.
- Return chicken to skillet and simmer a minute in the sauce.
- Serve, spooning sauce over top of chicken.
Nutrition Facts : Calories 207.8, Fat 4.2, SaturatedFat 0.7, Cholesterol 68.4, Sodium 233.2, Carbohydrate 14.2, Fiber 0.8, Sugar 12.5, Protein 28
OVEN-FRIED MUSTARD CHICKEN
Make and share this Oven-Fried Mustard Chicken recipe from Food.com.
Provided by Chef 313014
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- Combine the bread crumbs, flour and paprika.
- Combine the mustard, salt, pepper and 2 Tbs. water.
- Melt the butter.
- Line a shallow pan with foil and spray with non-stick cooking spray.
- Dip the chicken breasts in the mustard mixture, then coat them with the crumb mixture.
- Put in the prepared pan.
- Drizzle the butter over the chicken.
- Bake until browned and cooked through, 10 to 15 minutes.
Nutrition Facts : Calories 306.6, Fat 11.9, SaturatedFat 4.2, Cholesterol 90, Sodium 832.4, Carbohydrate 15.7, Fiber 1.5, Sugar 0.8, Protein 32.5
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