- 1/4 cup honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon lemon juice
- 1 1/4 teaspoons salt
- 2 1/2 pounds assorted chicken parts, skinned
- cooking spray
- 1/2 cup crushed corn flakes cereal
- 1/3 cup chopped walnuts
- 1/2 teaspoon salt
- 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).
04/26/2018
recipepes.com
Honey Nut Dipped Chicken, recipe
PT15M
PT1H
5
455 calories
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