Marinating the chicken gives it a lovely flavor, and it is very moist.
I ended up leaving the chicken in the marinade for two days instead of one. My daughter’s tract meet ran long, big surprise, so I did not cook it the night I meant too.
I used chopped up almonds for the nuts. They mixed very well with the crushed corn flakes.
The chicken coats nicely. The marinade really helps the corn flake mixture stick on.
Once you get the chicken to this point, there is very little else to do. Just bake it.
The chicken is moist inside and crunchy outside. Honestly, I think you could double the corn flake mixture and more fully coat the chicken. With the recipe ingredients, the coating is a little sparse on some pieces.
It was a very enjoyable dish!
HONEY NUTTY CHICKEN
1/4 Cup Honey
2 Tablespoons Worcestershire Sauce
2 Tablespoons Oil
1 Tablespoon Lemon Juice
1 3/4 Teaspoon Salt, Divided
2 1/2 Pounds Chicken Parts
3/4 Cups Cornflake Crumbs
1/3 Cup Finely Chopped Nuts
Combine honey, Worcestershire sauce, oil, lemon juice, and 1 1/4 teaspoon salt. Pour over chicken coating completely. Cover and refrigerate for 24 hours, turning once. Combine cornflake crumbs, nuts and remaining 1/2 teaspoon salt. Lift chicken pieces from marinade. Coat with crumb mixture. Arrange on a rack in a shallow baking pan. Bake in a 325 degree oven until chicken is tender, about 1 hour.
Comments