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?
General fitness, health and nutrition · Public discussion
Honey Dipped Chicken
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- General fitness, health and nutrition
- Published
- 15 April 2006
- Last activity
- 16 April 2006
- Original author
- Jack Allen
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- 2
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On Sat 15 Apr 2006 04:33:25p, Thus Spake Zarathustra, or was it Jack
Allen?Quoted message said:
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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