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.
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Compare to other oven-fried heart-healthy chicken recipes–
and to less health conscious but very tasty, butter recipes–
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