Best 5 Oven Fried Chicken With Honey Butter Sauce Recipes

OVEN FRIED SOUTHERN HOT HONEY CHICKEN

Steps:

• 1. Add the chicken to a gallon size zip top bag. Pour the buttermilk and salt over the chicken. Toss well, cover and refrigerate 20 minutes or overnight.2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment.3. Add the corn flake crumbs, flour, thyme, and a pinch of salt to a medium sized bowl. Stir to combine.4. Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Lightly brush the chicken with olive oil. Transfer to the oven and bake for 15-20 minutes, then flip the chicken over and continue cooking another 10 minutes or until the chicken is cooked through. If using thighs, you may need to cook the chicken a little longer 5. Meanwhile, make the hot honey. Melt together the butter, honey, cayenne, chili powder, paprika, garlic powder, and a pinch of salt. 5. Brush or drizzle the chicken generously with hot honey and serve warm Enjoy!

BONNIE'S HONEYED CHICKEN WITH LEMON BUTTER SAUCE

Steps:

• 1. DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
• 2. Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
• 3. Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!

FRIED CHICKEN BISCUITS WITH HOT HONEY BUTTER

Steps:

• Prepare the biscuits: In a bowl, use a fork to mix the flour, baking powder, sugar and salt. Add butter and use the fork to mash it into the flour until the mixture resembles large, lumpy crumbs. Stir in milk until a dough comes together.
• Flour your hands, then gently gather and knead the dough in the bowl for 2 to 3 minutes, or until it springs back slightly to the touch. (If the dough is sticky, sprinkle additional flour as needed.) Cover bowl loosely with plastic wrap and rest dough in fridge for half hour.
• Heat oven to 425 degrees. On a lightly floured surface, use a floured rolling pin to roll the dough to 1 to 1 1/2 inch thickness. Use a floured knife or round cutter to cut 6 biscuits, about 3 1/2 inches wide. Reroll the scraps and cut again as needed.
• Place biscuits on a baking sheet and bake for 15 to 20 minutes, or until they have puffed up and the tops are slightly golden. Let cool completely on a wired rack at room temperature. Transfer to an airtight container if not using until the next day.
• Prepare the chicken: Trim excess fat and any membranes from the meat, then lightly hammer the thickest parts of the thighs with a mallet or rolling pin. Season each side with salt.
• Mix flour, cayenne and salt in one wide bowl. Beat eggs in a second wide bowl, and place panko in a third. Dip each chicken thigh in flour, coating it all over and patting off the excess, then in egg, allowing extra egg to drip off, then in panko, making sure each thigh is entirely coated in bread crumbs, and using your hands to press loose crumbs into any places where they look scarce.
• In a large, heavy bottomed skillet, pour in oil to a 2-inch depth and heat to 350 degrees. Fry 2 thighs at a time, flipping them over every two minutes or so, until golden brown and crisp all over, about 8 minutes total. Transfer to a wire rack set over a paper towel-lined sheet pan and season lightly with salt. Let cool entirely at room temperature, at least 1 hour. At this point, you can assemble the sandwiches or transfer the rack to the fridge and leave the chicken uncovered overnight.
• Assemble the sandwiches: When both the chicken and biscuits have cooled (or the next day), mix together soft butter, honey and hot sauce until smooth. Cut open cooled biscuits, smear each cut side with honey butter, and sandwich with a piece of chicken. If traveling, loosely wrap each sandwich in a piece of parchment paper and pack side by side in a hard container, in a single layer, so the sandwiches aren't crushed. Serve with additional hot sauce and pickles on the side.

OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE I

Steps:

• Pour 1/2 c melted butter in a baking dish.
• Combine flour, paprika, salt and pepper.
• Dredge chicken pieces in the flour mixture.
• Put chicken pieces in the baking dish and turn to coat with butter.
• Cover and bake, meaty side down, at 400 degrees for 30 minutes.
• Combine 1/4 c melted butter, lemon juice and honey.
• After the chicken pieces have cooked for 30 minutes, turn the pieces over.
• Pour the sauce over the chicken.
• Bake uncovered for an additional 25-30 minutes or until chicken is done.

MISO CHICKEN

Steps:

• Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
• Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.