Best Honey Crusted Chicken Recipes

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
• Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
• Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
• For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

PECAN CRUSTED CHICKEN SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Prepare chicken breasts by cutting them in half and pounding them out.
• Whisk the egg whites, cornstarch, and lemon juice in a shallow dish.
• In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne.
• Dip the chicken into the egg white mixture and then into the pecan mixture.
• While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil.
• Add chicken and saute until brown on both sides.
• Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit.
• Take chicken out and make dressing while it rests.
• Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended.
• Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion.
• Arrange greens on 4 plates.
• Slice chicken.
• Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan.
• Serve with extra dressing on the side!

PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE

Steps:

• In saucepan, melt 6T butter.
• Whisk in 2T mustard and 1T honey until blended.
• Scrape into a shallow dish.
• Place ground pecans in a separate shallow dish.
• Dip chicken into mustard mixture 1st then dredge with pecans.
• In a large frying pan, heat the remaining 2T butter & oil over medium heat
• Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
• Place on serving dish and cover with foil to keep warm.
• Discard all but 2T of fat from pan and reduce heat to low.
• Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
• Cook just until heated through, do NOT boil.
• Serve over chicken.
• I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

ALMOND CRUSTED CHICKEN TENDER SALAD WITH ORANGE-TERIYAKI-HONEY DRESSING

Steps:

• 1. Season chicken tenders with pepper. 2. Beat egg with teriyaki sauce in shallow bowl until well blended. 3. Place flour in shallow dish. 4. Combine bread crumbs and almonds together in separate shallow dish. 5. Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture. 6. In 12-inch skillet, heat 2 Tbsp. vegetable oil over medium-high heat. 7. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed. 8. Divide salad greens among 4 dinner plates.

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
• In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
• In a separate medium bowl, beat the egg with the milk.
• Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
• Bake at 400 for 35 - 45 minutes or until juices run clear.
• Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

PECAN-CRUSTED HONEY CHICKEN

Steps:

• Heat oven to 375°F. Mix mustard, honey and lemon juice; brush onto both sides of each chicken breast. Place in single layer in shallow pan.
• Combine nuts, bread crumbs and margarine. Sprinkle over chicken; press lightly into chicken to secure.
• Bake 20 to 25 min. or until chicken is done (165°F).

MACADAMIA NUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Preheat oven to 375°F Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Skin chicken; set chicken aside.
• In a shallow dish, stir together the stuffing mix and the nuts. In another shallow dish, combine the egg, milk and 2 tablespoons of the honey. Dip chicken into egg mixture, then into crumb mixture to coat.
• Arrange chicken in prepared pan. Drizzle with melted butter.
• Bake in the preheated oven for 45 to 55 minutes or until an instant-read thermometer inserted into chicken registers 180°F Do not turn chicken during baking.
• Meanwhile, for sauce, in a small bowl, stir together the mayonnaise, mustard and remaining 1 tablespoon honey. Serve chicken with sauce.

HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
• In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
• Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
• Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.

CRUSTED HONEY MUSTARD CHICKEN - WEIGHT WATCHERS

Steps:

• Preheat oven to 425°F Coat a shallow pan with cooking spray.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place corn flake crumbs in a shallow bowl. Dip chicken into dressing mixture and then corn flake crumbs; place in prepared pan.
• Bake until chicken is golden and no longer pink in center, about 15 minutes.
• Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve.
• Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

PECAN-CRUSTED HONEY CHICKEN

Steps:

• Preheat oven to 375.
• Mix mustard, honey and lemon juice.
• Brush mixture onto both sides of chicken breasts.
• Place chicken breasts in a single layer in a shallow baking pan.
• Combine pecans, bread crumbs, and butter.
• Sprinkle evenly over chicken, press lightly into chicken to secure.
• Bake 20 to 25 minutes or until chicken is cooked through.

PECAN CRUSTED HONEY MUSTARD CHICKEN

Steps:

• 1. Mix seasoning together in a bowl. Set aside.
• 2. Preheat oven to 400 degree's. lightly oil a baking pan.
• 3. Pat chicken breasts dry with paper towel. Sprinkle both sides of chicken With some of the seasoning mixture.
• 4. Mix all ingredients together for honey mustard sauce.. reserve half of mixture.
• 5. Set seasoned chicken breasts on oiled pan.
• 6. Mix Panko breadcrumbs, finely crushed pecans, butter and 1 tsp of seasoning together. Set aside.
• 7. Brush top of breasts with part of the honey mustard mixture. Reserve remaining sauce.
• 8. Divide breadcrumb mixture among the four chicken breasts. Pile on top of each breast. Press mixture onto breasts.
• 9. Place in oven and bake approximately 20 minutes or until cooked through and tops are browned. If using convection oven. it may cook quicker.
• 10. Mixed greens Toss mixed greens with olive oil, salt, pepper and the juice of a lemon. Add sliced apple and toss together..
• 11. Divide greens on 4 plates. Top mixed greens with a piece of pecan crusted chicken. Drizzle each serving with some of the remaining honey mustard sauce.

CRUSTED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 425 degrees.
• In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
• Place corn flake crumbs in a shallow bowl.
• Dip chicken breasts into 1/2 cup dressing mixture, then corn flake crumbs.
• Place into shallow baking pan coated with cooking spray.
• Bake until chicken is golden and no longer pink, about 15 minutes.
• Drizzle remaining dressing mixture (1/3 cup that was set aside) over chicken breasts and serve.

PRETZEL CRUSTED CHICKEN BREASTS/HONEY-MUSTARD SAUC

Steps:

• Preheat oven to 350̊ F. Spray a large baking pan with nonstick cooking spray. In a large shallow bowl combine the eggs with 1 teaspoon Dijon mustard. Whisk to blend. Combine pretzels, paprika, onion powder and garlic powder on a plate. Stir to blend. Dip breasts in egg mixture and then put into pretzel mixture to coat. Place breasts, in a single layer, on prepared baking pan. Bake until breasts are lightly browned and internal temperature reaches 170̊F, about 20 - 30 minutes. Remove from oven. Transfer breasts to serving platter. Serve immediately with honey-mustard sauce. For honey mustard sauce: In a small bowl combine 1/2 cup Dijon mustard with 1/4 cup honey. Mix until well blended.

PARMESAN CRUSTED CHICKEN BREAST WITH HONEY MUSTARD SAUCE AND NEW

Steps:

• Preheat oven to 400°F.
• Put skillet with coating of olive oil - medium heat on the stove.
• Slice the potatoes and layer on a pregreased baking sheet.
• Dust with garlic powder , salt and pepper to taste.
• Bake while cooking chicken. Baking time depends on thickness of cut.
• Start by rinsing chicken in cool water.
• Dredge chicken through egg then coat in panko/cheese combined in a bowl.
• Dip in egg again and again in panko mixture.
• Place in hot oil and allow to fry until crispy and cooked through.
• Place on paper towel to drain.
• Mix honey and mustard over low heat in a sauce pan. You can modify the honey/mustard ratio to your liking. This way will be more mustardy than anything.

PRETZEL-CRUSTED CHICKEN TENDERS WITH HONEY-MUSTARD DIP | RECIPES | WW USA

Steps:

• Preheat oven to 450°F. Place a wire rack over a baking sheet; lightly coat rack with cooking spray.
• Combine flour, salt and pepper in a small shallow bowl. Beat egg in a second shallow bowl. Place crushed pretzels in a third shallow bowl. Dip each chicken tender first in flour mixture; shake off any excess. Next dip in egg and then in crushed pretzels; turn to coat. Place on prepared rack in a single layer. Repeat with remaining ingredients; bake until cooked through, about 15 minutes.
• While chicken cooks, whisk together both mustards, mayonnaise and water; serve with chicken.
• Serving size: 2 1/2 oz chicken plus 2 1/2 tsp sauce

WALNUT-CRUSTED CHICKEN WITH HONEY-MUSTARD SAUCE

Steps:

• Whisk 1/2 cup oil, 1/4 cup cup mustard, wine, garlic, and thyme in a medium bowl. Add chicken and turn to coat. Cover and chill at least 4 hours and up to a day. Preheat oven to 425 degrees F. Whisk honey and 3 tbsp. mustard in a small bowl. Set aside. Mix walnuts, flour, salt and pepper in a pie dish. Remove chicken from marinade; shake off excess. Coat chicken on both sides with walnut mixture. Heat 3 tbsp. oil in a large oven-proof skillet over medium-high heat. Add chicken and cook until golden, about 3 minutes per side. Transfer skillet to oven; bake chicken until cooked through, about 12 minutes. Transfer chicken pieces to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon, and serve.

HERB CRUSTED CHICKEN PAILLARD WITH HONEY-LEMONGRASS GLAZE CARROT AND POTATO SPAGHETTI

Steps:

• Wrap the chicken in plastic and pound very thin. Season with salt and pepper. Mix the herbs together on a plate and dredge the chicken with the herbs. In a hot skillet coated with oil, pan sear the chicken golden brown on both sides, about 3 minutes aside.
• In a medium-hot, non-reactive sauce pan, lightly coat the pan and sautee the lemongrass, ginger and shallots until soft, about 5 minutes. Season with salt and pepper. Deglaze with wine and reduce by 80 percent. Add the juice, stock and honey and reduce by 50 percent. Whisk in the butter and check for seasoning. Puree with a hand blender to a smooth consistency.
• In a large non-stick skillet, add butter and melt on medium-low heat. Add carrots and potato and sautee. Season with cumin and salt. Cook until soft, about 10 minutes. Keep heat on medium-low or the potatoes could burn.
• PLATING Place a small pile of the 'spaghetti'. Hide with chicken paillard and glaze the top with the sauce. Garnish with lemon zest.

PECAN-CRUSTED CHICKEN IN HONEY-MUSTARD SAUCE

Steps:

• Mix pecans, bread crumbs, salt and pepper in shallow dish or pie plate; set aside. Beat eggs with 2 Tbsp. water in separate shallow dish. Dip chicken in egg mixture, then in pecan mixture, turning to evenly coat both sides.
• Heat oil in large skillet on medium heat. Add chicken, in batches; cook 2 min. on each side or until chicken is cooked through.
• Meanwhile, mix dressing and mustard. Serve with chicken.