Two chickens, 3 to 3 1/2 lb  fryers which you can cut up yourself, then, just add a tasty cornflake-pecan coating

Honey-Pecan Oven-fried Chicken

4 (6-ounce) skinned chicken breast halves
4 chicken legs, thighs attached, skinned if you prefer
½ cup honey
4 tablespoons Dijon mustard
¾  teaspoon sweet paprika
½ teaspoon hot paprika
3 cloves garlic minced, or ½  teaspoon garlic powder
1 ¼ cups finely crushed cornflakes (about 4 cups uncrushed cereal)
½ cup finely chopped pecans

Preheat oven to 400° F.

Sprinkle salt and pepper evenly over chicken; set aside.

Combine honey, mustard, paprika, and garlic in a small bowl; stir well.

Combine cornflakes and pecans in a shallow dish; stir well.

Brush both sides of chicken with honey mixture; dredge in cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400 degrees F for 40 to 45 minutes or until chicken is fork tender and juices run clear.


You can find this recipe by tapping here on the Home Cookin’ index.

Compare to other oven-fried heart-healthy chicken recipes–

heart-healthy:  Oven-fried Chicken and No-fry Fried Chicken,

and to less health conscious  but very tasty, butter recipes–

Crunchy Parmesan Chicken and Parmesan Herb Chicken Breasts.


You can find this and related recipes by tapping here on the Home Cookin’ index.


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