Best 11 Honey Crusted Chicken Recipes

POTATO CHIP-CRUSTED CHICKEN STRIPS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• In a bowl or baking dish, add the flour, garlic powder, onion powder, paprika, ground mustard and 2 teaspoons each salt and pepper and stir to combine. Beat the eggs in a separate baking dish. Finely crush the potato chips in their bag or in a separate resealable bag. Pour into a bowl or baking dish.
• Sprinkle the chicken with 2 teaspoons salt. Dip the chicken in the seasoned flour and coat completely, then into the egg mixture until completely coated. Finally, dip the chicken into the potato chips, making sure the chips stick to the whole surface. Transfer the chicken to the prepared baking sheet.
• Bake, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165 degrees F, about 20 minutes.
• For the honey mustard sauce: While the chicken is baking, mix together the honey, mayonnaise, Dijon, yellow mustard, whole-grain mustard and garlic powder in a small bowl. Season with salt as desired. Serve with the chicken.

PRETZEL-CRUSTED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• For the dipping sauce: Whisk together both mustards with the brown sugar, honey and lemon juice in a small bowl. Cover and set aside until ready to use.
• For the chicken fingers: Pulse the pretzels in a food processor until finely ground but pea-sized bits remain. Transfer to a medium bowl and stir in the ranch dressing mix or onion powder and garlic powder and 1 teaspoon salt.
• Beat the eggs with 1 teaspoon salt and a few grinds of black pepper in another medium bowl.
• Whisk the flour with 1 tablespoon salt and a few grinds of black pepper in a third medium bowl.
• Set a wire rack in a rimmed baking sheet. Dredge 1 chicken piece at a time in the seasoned flour, shaking off the excess, then dip into the egg to evenly coat, and finally evenly coat in the pretzel crumbs. Transfer to the prepared wire rack.
• Heat 1/2 inch oil in a 12-inch cast-iron skillet over medium-high heat. Test the temperature of the oil by dropping a pinch of leftover flour in the oil. When it sizzles and rises to the top, the oil is ready for frying. Add half of the chicken to the skillet and fry until golden brown, flipping once, 1 1/2 to 2 minutes per side. Transfer with tongs to a paper towel-lined plate. Season with a sprinkle of salt. Repeat the frying process with the remaining chicken.
• Serve the chicken fingers warm with the mustard dipping sauce.

HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
• In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
• Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
• Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.

PECAN CRUSTED CHICKEN BREASTS WITH HONEY-DIJON SAUCE

Steps:

• In saucepan, melt 6T butter.
• Whisk in 2T mustard and 1T honey until blended.
• Scrape into a shallow dish.
• Place ground pecans in a separate shallow dish.
• Dip chicken into mustard mixture 1st then dredge with pecans.
• In a large frying pan, heat the remaining 2T butter & oil over medium heat
• Add chicken and cook approximately 3 minutes per side, until lightly browned and tender.
• Place on serving dish and cover with foil to keep warm.
• Discard all but 2T of fat from pan and reduce heat to low.
• Add sour cream; whisk in remaining 1T mustard, salt, & pepper. Blend well.
• Cook just until heated through, do NOT boil.
• Serve over chicken.
• I like to serve with spinach salad with hot bacon dressing and steamed asparagus.

PARMESAN-CRUSTED CHICKEN WITH CREAMY HONEY-MUSTARD DIP

Steps:

• Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
• In a shallow dish, combine flour and 1/2 teaspoon each salt and black pepper. Add chicken to flour mixture and turn to coat. Place milk in a separate shallow dish. In a third shallow dish or resealable plastic bag, combine parmesan, oats, garlic powder, onion powder, and oregano. Dip chicken into flour and turn to coat. Dip flour-coated chicken into milk and then transfer chicken to oat mixture. Turn to coat chicken (or shake bag) until well covered with oat mixture. Place chicken on prepared baking sheet and spray the surface with cooking spray. Bake 15 minutes, until crust is golden brown and chicken is cooked through.
• To make dip, in a small bowl, whisk together sour cream, Dijon mustard and honey.
• Serve chicken with dip on the side.

PANKO CRUSTED CHICKEN WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oven to 400 degrees. Spray a baking pan with non-stick cooking spray.
• In a medium bowl, mix together Panko, paprika, thyme, garlic salt, and seasoning salt. Then stir in olive oil. (The oil allows the crumbs to get color in the oven).
• In a separate medium bowl, beat the egg with the milk.
• Roll each thigh in the egg wash and then into the seasoned Panko. Make sure to pat the crumbs onto the chicken to make an even coating and then place the thighs in the pan.
• Bake at 400 for 35 - 45 minutes or until juices run clear.
• Sauce: In a small bowl, mix the honey, spicy brown mustard, and mayonnaise. Serve this sauce on the side for those who like to dip their chicken.

PARMESAN CRUSTED CHICKEN BREAST WITH HONEY MUSTARD SAUCE AND NEW

Steps:

• Preheat oven to 400°F.
• Put skillet with coating of olive oil - medium heat on the stove.
• Slice the potatoes and layer on a pregreased baking sheet.
• Dust with garlic powder , salt and pepper to taste.
• Bake while cooking chicken. Baking time depends on thickness of cut.
• Start by rinsing chicken in cool water.
• Dredge chicken through egg then coat in panko/cheese combined in a bowl.
• Dip in egg again and again in panko mixture.
• Place in hot oil and allow to fry until crispy and cooked through.
• Place on paper towel to drain.
• Mix honey and mustard over low heat in a sauce pan. You can modify the honey/mustard ratio to your liking. This way will be more mustardy than anything.

HONEY CRUSTED CHICKEN

Steps:

• Preheat oven to 375. Lightly coat a small baking dish with cooking spray.
• In a small bowl, crush the crackers. Add the paprika and stir to mix well.
• Brush 1 teaspoons honey on each side of the chicken breasts. Dredge the chicken through the cracker mixture, coating both sides.
• Place the chicken in the prepared baking dish. Bake until lightly browned and cooked through, about 20-25 minutes. Serve immediately.

PECAN CRUSTED HONEY MUSTARD CHICKEN

Steps:

• 1. Mix seasoning together in a bowl. Set aside.
• 2. Preheat oven to 400 degree's. lightly oil a baking pan.
• 3. Pat chicken breasts dry with paper towel. Sprinkle both sides of chicken With some of the seasoning mixture.
• 4. Mix all ingredients together for honey mustard sauce.. reserve half of mixture.
• 5. Set seasoned chicken breasts on oiled pan.
• 6. Mix Panko breadcrumbs, finely crushed pecans, butter and 1 tsp of seasoning together. Set aside.
• 7. Brush top of breasts with part of the honey mustard mixture. Reserve remaining sauce.
• 8. Divide breadcrumb mixture among the four chicken breasts. Pile on top of each breast. Press mixture onto breasts.
• 9. Place in oven and bake approximately 20 minutes or until cooked through and tops are browned. If using convection oven. it may cook quicker.
• 10. Mixed greens Toss mixed greens with olive oil, salt, pepper and the juice of a lemon. Add sliced apple and toss together..
• 11. Divide greens on 4 plates. Top mixed greens with a piece of pecan crusted chicken. Drizzle each serving with some of the remaining honey mustard sauce.

HONEY-GINGER CRUSTED CHICKEN

Steps:

• Rinse chicken; pat dry with paper towels.
• Spray a shallow baking pan with nonstick coating.
• Place chicken breast halves in baking pan.
• In a small bowl combine honey, orange juice, ginger, black pepper, and red pepper (if desired).
• Brush honey mixture over chicken.
• Combine cornflakes and parsley flakes.
• Sprinkle cornflake mixture over chicken to coat.
• Bake, uncovered, in a 350°F oven for 18-20 minutes or until chicken is tender and no longer pink.

CRUSTED HONEY MUSTARD CHICKEN RECIPE - (4.4/5)

Steps:

• Preheat oven to 425°F. Coat a shallow pan with cooking spray. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan. Bake until chicken is golden and no longer pink in center, about 15 minutes. Drizzle reserved dressing mixture over chicken breasts and serve.