Honey Dipped Chicken

Discussion in 'Food and nutrition' started by Jack Allen, Apr 15, 2006.

  1. Jack Allen

    Jack Allen Guest

    I love honey dipped chicken and have been trying to make it at home. When I
    try, the coating starts burning before the meat is done. Can someone tell
    me how to fry it till done without the coating burning?
     
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  2. On Sat 15 Apr 2006 04:33:25p, Thus Spake Zarathustra, or was it Jack
    Allen?

    > I love honey dipped chicken and have been trying to make it at home.
    > When I try, the coating starts burning before the meat is done. Can
    > someone tell me how to fry it till done without the coating burning?


    This is probably somewhat the reverse of what you're asking for, but I used
    to make this years ago and it was quite good...

    I would make traditional fried chicken using a seasoned flour coating. When
    the chicken was nicely browned on all sides, I would remove it from the
    skillet and arrange it close together, but separated, in a baking pan. Then
    drizzle to taste with honey and bake at 325-350 degrees for 25-30 minutes.
    It never burned and everyone asked for the recipe, so it must have been
    pretty tasty.

    --
    Wayne Boatwright @¿@¬
    _____________________
     
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