Best Easy Honey Nut Chicken Recipes

EASY HONEY-NUT CHICKEN

Steps:

• 1. In a shallow bowl, combine the flour and salt. Place 1/4 cup honey and the egg in a separate shallow bowl. Stir until combined. Combine the almonds and panko bread crumbs in a third shallow bowl. Cut the breasts (or thighs if using thighs) in half if they are large.
• 2. Place the chicken in the flour mixture and turn to coat. Dip chicken into honey mixture to coat. Then dip chicken in almond mixture and coat well.
• 3. Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and cook until golden and cooked through, turning once, about 15 minutes on each side (half that for thighs). Transfer the chicken to a serving platter and keep warm.
• 4. Meanwhile, combine the remaining honey, the butter and mustard in a small saucepan. Cook over medium heat until heated through, about 4 minutes. Drizzle the sauce over the chicken. Serve immediately.

HONEY NUT CHICKEN

Steps:

• Preheat oven 350 degrees.
• Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs.
• Pour nutty-breading onto a plate.
• Beat eggs, half-and-half or milk, and hot sauce in a shallow dish.
• Pour flour out on a plastic board or plate.
• Dust both sides of the chicken with flour.
• Dip the chicken into the egg mixture and then coat with the nutty-breading.
• Preheat a nonstick skillet over mediume high heat.
• Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan.
• Brown chicken breasts 2 minutes on each side in hot oil or until evenly light golden in color.
• Transfer to a baking sheet and cook in oven until juices run clear and breats are cooked through, about 10 to 12 minutes.
• (longer for thicker chicken breasts).

HONEY NUT DIPPED CHICKEN

Steps:

• Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
• Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
• Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).

CHICKEN HONEY NUT STIR FRY

Steps:

• Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
• In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

HONEY NUT CHICKEN STICKS

Steps:

• Preheat oven to 400 degrees F.
• Season chicken tenders with salt and pepper. Place flour in a large shallow dish. Coat chicken in flour. Beat eggs and milk in a shallow dish. Combine cereal, bread crumbs, paprika, poultry seasoning, grill seasoning and vegetable oil in food processor. Transfer breading to a shallow dish. Place a nonstick baking sheet near chicken breading station. In batches, take flour coated chicken and coat in eggs then in breading and place on nonstick cookie sheet. When all the chicken has been coated, transfer to oven and bake 15 minutes, until evenly brown and cooked through. Cool and serve, or pack up for a picnic! This chicken may be served hot or cold.

HONEY NUT CHICKEN STRIPS

Steps:

• 1. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Spray the foil with cooking spray and set aside. Crush the cereal and french fried onions together. Cut the chicken breasts into strips, making sure to keep the strips as uniform as possible in size. I actually prefer to do this when the chicken is slightly frozen. After cutting, and for easy clean-up, I lay the chicken strips on a piece of aluminum foil.
• 2. Season the chicken strips with salt and pepper. Pour 2/3 cup of honey mustard into a bowl. Using a pastry brush, brush each chicken strip with the honey mustard. Discard any remaining honey mustard after brushing the raw chicken. Pour the crushed cereal and french fried onions onto a plate, then roll each strip in the crumbs coating evenly on all sides.
• 3. Place the strips onto the prepared baking sheet and drizzle with melted butter/margarine. Sprinkle with paprika for a little color. Place the strips into the oven.
• 4. Bake at 375 degrees for 19-20 minutes or until golden and crispy. Serve with additional honey mustard on the side for dipping. Yield: 12-14 strips Cook's note: For appetizers, cut into bite sized chunks and bake for 14-15 minutes. Serve with toothpicks for easy dipping.