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Honey-Nut Chicken
Poultry Classics
Prep time:
10 minutesCook time:
12 to 14 minutes“This was our favorite chicken dish when we stayed at Grandma's for the weekend: Boneless thighs with a sweet-and-nutty crust. ”
Ingredients
Serves 4
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 cup honey, divided
- 1 large egg, beaten
- 1 cup finely ground almonds
- 1/2 cup bread crumbs
- 6 boneless, skinless chicken thighs (about 4 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons (1/4 stick) butter
- 1 tablespoon Dijon-style mustard
Directions
1
Combine the flour and salt in a shallow bowl. Place 1/4 cup honey and the egg in a separate shallow bowl. Stir until combined. Combine the almonds and bread crumbs in a third shallow bowl. Cut large chicken thighs in half, if necessary.
2
Place the chicken in the flour mixture and turn to coat. Transfer chicken to the honey mixture and coat. Transfer to the almond mixture and coat.
3
Heat the oil in a large nonstick skillet over medium heat. Add the chicken, in batches if necessary, and cook until golden and cooked through, 4 to 5 minutes on each side. Transfer the chicken to a serving platter and keep warm.
4
Meanwhile, combine the remaining honey, the butter and mustard in a small saucepan. Cook over medium heat until heated through, about 4 minutes. Drizzle the sauce over the chicken. Serve immediately.
Variations(0)
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Grandma's Secret Tip
Grandma's Secret Tip
Haven’t used your jar of honey for a while? If you find it crystallized in your cabinet, just place the jar in a bowl of warm water for a few minutes and it will clear up.
Serving Suggestion
Serving Suggestion
Delicious served with a cottage cheese and pineapple salad. For dessert, enjoy strawberry ice cream and shortbread.
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