81 Reviews of Oven Fried Southern Style Cinnamon Honey Chicken

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.

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!

From: Evie*

On Jun 26, 2003

Delicious tasting chicken dish. I used skin on, bone in chicken thighs, finger lickin good! Thanks for posting an easy tasty recipe Julesong.

From: HeatherFeather

On Jun 6, 2007

This was outstanding chicken. The honey cinnamon mixture is so delicious. I had to make a few alterations that worked out quite well: I used skinless boneless chicken breast halves, adjusting the temp and time to 400F and about 30 minutes to accomodate this change. I also only used 1/2 stick of butter instead of the full 1/2 cup, this was by mistake..but the result was still delicious. I measured my salt to taste.

From: Young Living in Texas

On Jul 14, 2003

I have made this twice now, we love it! I made it with boneless skinless breasts baked at 350 F for 30 minutes, then 20 minutes after the applying the sauce. Thanks!

From: MarieAlice

On Jan 5, 2004

I will add my accolades to the others. I made this last night for the family I work for and they loved it! (I tasted it as well, and I will be making it this weekend for my husband as I am sure he will love it also) the flavour was gorgeous, and it was very tender, even the breastmeat. I did everything exactly as written except that I basted the chicken pieces with the honey mixture every 5 minutes or so during the last 20 minutes of cooking and I also cooked it at a slightly higher temperature. Thanks for a wonderful recipe!

From: Lil Sis

On Nov 3, 2004

This was even better than I was expecting. I loved the sauce and the smell as it baked was wonderful. I used 3 large chicken breasts and it worked fine.

From: gail168

On Aug 6, 2004

pretty tasty. Great alternative to frying!

From: Dreamgoddess

On Jul 15, 2003

When I first saw this recipe, I couldn't imagine how cinnamon would taste with chicken...but being curious, I had to try it. Wow, I'm glad I did. I made the recipe exactly as stated and must say it was absolutely delicious. The recipe was very easy to prepare and I liked the short cook time. My husband ate three pieces of chicken and a couple hours later, went back looking for more. He said it was even better then. My son loved it, and if I can please those two with a recipe, then it's a hit. Thanks for a great recipe!

From: LonghornMama

On Sep 18, 2005

Fabulous! I used 4 chicken breasts with bones, skin removed. Needed a bit more breadcrumbs to cover but overall the coating was perfect, just the right amount and texture, savory with a touch of sweetness. Perfect family friendly recipe. I'd also like to try making chicken tenders this way for the kids. Thanks, Julesong, for a super recipe!