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Nutrition Facts
Serving Size 1 (322g) Recipe makes 4 servings
Calories 794
Calories from Fat 403		(50%)
Amount Per Serving		%DV
	Total Fat 44.9g	69%
	Saturated Fat 16.9g	84%
	Monounsaturated Fat 16.6g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 239mg		79%
Sodium 1478mg		61%
Potassium 491mg		14%
Total Carbohydrate 54.7g		18%
	Dietary Fiber 1.3g	5%
	Sugars 35.6g
Protein 43.5g		86%
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Oven Fried Southern Style Cinnamon Honey Chicken

Recipe #65266 | 50 min | 10 min prep | add private note

⁽⁸⁰⁾ RATE IT NOW Print Recipe

By: Julesong
Jun 20, 2003

While watching FoodTV, I saw a piece about Amy Ruth's restaurant in New York where the owner made fried chicken dipped in a honey cinnamon mixture. It looked so good I began searching on the web for a recipe which approximated it... and after much browsing of webpages I put together a recipe that I thought might taste something like it. I don't fry my chicken, so here's a baked version, tweaked to my own tastes.

SERVES 4 (change servings and units)

Ingredients

3 lbs chicken, jointed in 8 pieces (make sure to use good quality chicken!)
1/2 cup flour
2 teaspoons salt
3/4 teaspoon good quality cinnamon
1/4 teaspoon turmeric
1/4 teaspoon black pepper
1 pinch freshly ground nutmeg
1 egg
2 tablespoons milk
1/3 cup dried crushed breadcrumbs
cooking spray
2 tablespoons oil (optional)

Sauce

1/4 cup butter
1/2 cup honey
2 pinches finely ground cinnamon
1 tablespoon fresh lemon juice

Directions

1
Preheat oven to 350 degrees F.
2
Spray a large roasting pan lightly with cooking spray.
3
Combine the flour with the salt, cinnamon, turmeric, black pepper, and a pinch nutmeg.
4
Coat the chicken pieces well with the flour mixture (you can use chicken with or without skin on - it's up to you).
5
Beat together the egg and milk; dredge the flour-coated chicken pieces in the egg mixture, then into the breadcrumbs.
6
Arrange pieces skin side up (if using pieces with skin) in the sprayed roasting pan, making sure that the pieces are not touching each other (if possible) to ensure they bake crispy; spray chicken pieces with oil spray or sprinkle with 2 tablespoons oil and place the chicken in the oven to bake.
7
While the chicken is baking, in a saucepan over medium low heat combine the butter, honey, pinches of cinnamon, and lemon juice.
8
After the chicken has baked for 25 minutes, pour the butter and honey mixture generously over the pieces.
9
Bake for an additional 15 minutes or until the juices run clear and the chicken is crisp and brown.
10
Note: if you'd like to add a bit of kick to the recipe, you can try a pinch or two of cayenne (to taste) in the honey sauce, or perhaps some red pepper flakes!

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Featured Reviews for This Recipe

From: Teacher_01

On Sep 28, 2009

My sister and I made this together and thought it was fantastic. It was a unique flavor, but very delicious! The sauce is the icing on the cake

0 people found this review helpful

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From: LexiGirl 2

On Aug 30, 2009

Yummy chicken. I followed the directions exactly and I'm glad I did. It tasted great the night I made it but as a few people mentioned, it tasted even better the next day. My teenage son ate it but didn't like it, although I have to say he doesn't like a lot of stuff (very picky). I will be making it again for my hubby and I when DS is out with friends.

0 people found this review helpful

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From: SiouxzQzz

On Jun 25, 2003

Tasty! Hot or cold, this tastes delicious. (I keep wanting more hours after the meal.) I made this last night and my husband said "nice change", then after eating seconds he said "you can keep this recipe." We had to test it for leftovers, and we liked it that way too. Cold you taste more of the honey, warm the cinnamon; both ways are delicious. I made it with boneless skinless breasts baked at 350 F for 20-30 minutes... so juicy and tender! Thanks for sharing this keeper.

25 people found this review helpful

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From: Minxkat1

On Mar 16, 2005

This recipe created an amazingly good chicken, quite the change from the regular 'savory' oven fried recipes. I loved the addition of the cinnamon and honey, it added a nice sweetness, without being overbearing. I used chicken thighs, and doubled the amount of the egg bath, just to make sure I had enough for all the pieces. The rest of the recipe was made as written. I was thinking that next time I might add a 1/4 cup or so of ground pecans to the bread crumb mixture, I think the extra richness of the nuts would go well with the honey coating. This was a wonderful main dish, one I plan to keep in my family favorite recipe box to enjoy again and again. Thanks for posting it!

10 people found this review helpful

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