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Breaded Honey Chicken - so good!
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AZmom09




 
 
    
 

Post Wed, Sep 14 2016, 8:59 am
Already on my Rosh Hashannah menu! You may want to double the sauce. Pic below.
from BayisMagazine.com

Breaded Honey Chicken
For the Chicken:

3-4 chicken bottoms, separated, with skin on
2 eggs
2 tablespoons mayonnaise
2 cups cornflake crumbs or golden breadcrumbs
½ teaspoon salt
Pinch of black pepper
Nonstick cooking spray
Thinly sliced scallions, for garnish

For the Sauce:
1 tablespoon finely minced garlic
⅓ cup honey
1 tablespoon sugar
1 teaspoon vinegar (omit this if you don’t use sour ingredients on Rosh Hashanah)
½ tablespoon low sodium soy sauce
½ tablespoon ketchup
⅔ cup water
1 tablespoon cornstarch

INSTRUCTIONS
For the Chicken:

Preheat oven to 375F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
Mix the eggs and mayonnaise. Place chicken pieces into this mixture and coat on all sides.
In a separate bowl, combine the breadcrumbs with the salt and pepper.
Dip each chicken piece into the crumbs, being sure it is fully coated on all sides.
Place onto baking sheet and spray the tops liberally with nonstick cooking spray.
Bake uncovered for 1 ½ hours.
For the Sauce:
In a saucepan bring the first six ingredients to a low boil.
Mix water and cornstarch in a small bowl. Add this to the boiling sauce.
Lower heat. Once the sauce thickens, remove from heat.
NOTES
Before serving, dip or coat each piece of chicken in the sauce and garnish with sliced scallions.
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littleprincess




 
 
    
 

Post Wed, Sep 14 2016, 10:42 am
Sounds delicious and so easy to prepare
Thanks for sharing
Makes me nervous that people are already cooking for Yom tov
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rachelle613




 
 
    
 

Post Wed, Sep 14 2016, 12:45 pm
Could you serve this in the sauce, rather than dipping in the chicken right before? Can't imagine how that would work on yom tov.
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AZmom09




 
 
    
 

Post Wed, Sep 14 2016, 1:40 pm
Yes that was what I meant Smile , you serve it in the sauce just lets say off the blech you would dip the chicken in the sauce and then serve. That just keeps it cripsy, but if you don't care about it being super crispy then just heat in the sauce. The sauce and chicken combo is so good that I still loved it even without the crispiness.
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HeartyAppetite




 
 
    
 

Post Wed, Sep 14 2016, 3:38 pm
Could I make this using chicken cutlets?
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AZmom09




 
 
    
 

Post Wed, Sep 14 2016, 3:54 pm
Yes sure, just cook less time of course as cutlets dry out more easily Smile
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Surprise




 
 
    
 

Post Thu, Sep 15 2016, 2:12 am
Sound delixious. Anyone made with cutlets? Any tips or baking time w cutlets?
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AZmom09




 
 
    
 

Post Thu, Sep 15 2016, 3:32 am
You can bread the cutlets and bake the same way, just do it for around 30 minutes. May need a bit longer or shorter depending on thickness.
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Surprise




 
 
    
 

Post Thu, Sep 15 2016, 9:57 am
For cutlets do I bake covered or uncovered or half n half??
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Surprise




 
 
    
 

Post Thu, Sep 15 2016, 10:04 am
Does the sauce need minced garlic the spice or fresh garlic?
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AZmom09




 
 
    
 

Post Thu, Sep 15 2016, 12:29 pm
I like to bake uncovered and you can either not flip them or flip once in the middle of baking.
As for the garlic, it is fresh garlic, minced or chopped finely or even crushed or grated. Just get the garlic in there Smile
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sourstix




 
 
    
 

Post Thu, Sep 15 2016, 1:15 pm
I think im gonna try this with cutlets. and if its good I will try it for rosh hashana
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tweety1




 
 
    
 

Post Thu, Sep 15 2016, 2:45 pm
Just put it up with dark cutlets. Forgot the garlic Sad
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vet techy




 
 
    
 

Post Thu, Sep 15 2016, 2:52 pm
Thank you so much for this recipe. I made it last night to try out before the Yom tovim and my kids who don't usually like chicken on the bone gobbled it up.
It went into my recipe book as a keeper
The only thing I did differently is take the skin off before breading and it was great.
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AZmom09




 
 
    
 

Post Thu, Sep 15 2016, 2:53 pm
tweety1 wrote:
Just put it up with dark cutlets. Forgot the garlic Sad


How was it? Ya, it needs the garlic. Sorry!
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AZmom09




 
 
    
 

Post Thu, Sep 15 2016, 4:51 pm
vet techy wrote:
Thank you so much for this recipe. I made it last night to try out before the Yom tovim and my kids who don't usually like chicken on the bone gobbled it up.
It went into my recipe book as a keeper
The only thing I did differently is take the skin off before breading and it was great.


Yay so glad to hear!! I've done it without skin too and it is great either way, I just found it a tad juicier with the skin on. I've got more yummy recipes coming in the magazine soon so keep an eye out! Wink
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Surprise




 
 
    
 

Post Fri, Sep 16 2016, 2:10 am
AZmom09 wrote:
Yay so glad to hear!! I've done it without skin too and it is great either way, I just found it a tad juicier with the skin on. I've got more yummy recipes coming in the magazine soon so keep an eye out! Wink

Where do I keep an eye? Where will you post your recipes? I would love more this was great
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tweety1




 
 
    
 

Post Fri, Sep 16 2016, 2:47 am
I did manage to put the garlic in. It was delicious with dark cutlets. Even my most picky eaters loved it with the sauce. I didnt dip it into the sauce. I poured some sauce over it. Maybe next time I will try dipping it into the sauce cuz my kids kept on asking for more sauce. This recipe is going into "my own cookbook".
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AZmom09




 
 
    
 

Post Fri, Sep 16 2016, 6:58 am
Surprise wrote:
Where do I keep an eye? Where will you post your recipes? I would love more this was great


I will share some of them on here of course, but bayismagazine.com will feature three of my recipes each issue- next issue is rosh hashanah desserts!

Tweety1 I am so glad you guys enjoyed!!! Thanks for letting me know!
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OOTBubby




 
 
    
 

Post Fri, Sep 16 2016, 9:42 am
The recipe sounds great -- I'll definitely be trying it. I didn't think I'd ever find another new chicken recipe that interested me.
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