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August 2, 2011
Cinnamon Honey Chicken
Poultry Classics
Prep time:
18 minutesbaking time:
40 minutes“This recipe came from Grandma’s neighbor in Chicago, an Armenian woman who was a great cook.”
Ingredients
Serves 6
- 1/3 cup all-purpose flour
- 5 tablespoons bread crumbs
- 2 teaspoons salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon black pepper
- 2 large eggs
- 2 tablespoons milk
- 1 chicken (about 4 1/2 to 5 pounds), cut into 8 pieces
- 2 tablespoons vegetable oil
- 1/4 cup honey
- 4 tablespoons butter, melted
- 1 tablespoon lemon juice
Directions
1
Preheat the oven to 350F.
2
Combine the flour, bread crumbs, salt, cinnamon, turmeric and black pepper in a shallow dish; mix well.
3
Beat the eggs in a shallow dish. Stir in the milk.
4
Coat the chicken with flour mixture. Dip in egg mixture, then coat with flour mixture again.
5
Arrange chicken skin side up in a 17x11-inch baking pan. Sprinkle with the vegetable oil. Bake for 25 minutes.
6
Mix honey, butter and lemon juice in a small bowl. Pour evenly over chicken. Bake until an instant-read thermometer inserted in center of the meat registers 180F, about 15 minutes.
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Grandma's Secret Trick
Grandma's Secret Trick
There were always bread crumbs in Grandma's freezer. She froze stale bread, heels and biscuits. Once a month or so, she broke the bread into pieces and ground it into crumbs in the blender. The crumbs would keep, frozen in a resealable plastic bag, for months.
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