Honey Chicken is a family favorite.
This recipe for honey chicken was often the menu choice when our children were younger. When our kids were in elementary and middle school, we hosted their teachers yearly. Honey chicken was often chosen by the child who was honoring his/her teacher that evening with a home-cooked meal.
I grew up with this recipe, and it comes from Cooking with Cherry Glade, a cookbook from a Mennonite church in my home community. You need chicken and seasoned flour; the honey sauce includes honey, lemon juice, and butter.
Planning Ahead Saves Time
I often have a zip-lock bag in my freezer of the flour mixture; it’s easier than mixing it up each time I’m going to make the chicken. I always remove the skin from the chicken. The recipe calls for a whole chicken, but I have used chicken breasts, thighs, leg quarters, drumsticks, or any combination of chicken.
Sometimes I skip the flour and just put the sauce on the chicken for the entire baking time. It really is better if you dredge the chicken in the flour mixture, but if you’re counting calories, you can skip it. Another way I’ve fixed this is a two-stage process.
I bake it the first 45 minutes. Then I place the honey sauce on top, refrigerate it, and finish baking it the following day. So there you have it. So many choices and ways to do this. No matter what pieces of chicken you choose, this recipe is bound to be a hit for you and your family!
- 2-3 lb. chicken, cut up
- 1 cup flour
- 2 tsp salt
- ¼ tsp. pepper
- 2 tsp. paprika
- ¼ lb. butter (I use less)
- Sauce: ¼ cup EACH of melted butter, lemon juice, and honey
- Mix flour and spices together. Dip chicken into this mixture
- Turn oven to 400 and put your baking pan with butter into the oven to melt the butter as the oven heats.
- Place pieces of chicken in pan, turning to coat.
- Bake uncovered, skin side down for 45 minutes.
- Turn chicken.
- Mix sauce ingredients together and pour it over the chicken.
- Bake 45 minutes longer.