Monday, April 4, 2016

Super awesome crispy honey teriyaki chicken

Yes, it really is super awesome. I promise.  A simple combination of water, teriyaki and honey with a few other ingredents that result in a lightly sweet and crispy baked chicken.

2 tablespoons honey
2 tablespoons teriyaki sauce
3/4 Cup water (or 1/2 cup water and 1/2 cup pineapple juice if you want added flavor)
1 egg
1 cup flour
1/4 cup plain bread crumbs
1/4 cup crushed crackers
Chicken - 1/2 dozen legs or 8-10 wings or 4-5 thighs or any combo of them you prefer. (In this case I'm using thighs tonight.)

Rinse and clean chicken. Take water, honey and teriyaki and mix well.  (Trick I use is start with hot water and measure out the spoon of honey, and drop the spoon in the water upside down so the honey basically melts off.. Add teriyaki and stir.) 

let honey melt in hot water

Take 1/2 the honey mixture and pour in bowl, add egg and beat. Save the other 1/2 of honey mixture.
Take sheet pan and line with foil, spray with a cooking spray so the chicken won't stick as bad.

1/2 beaten with egg, 1/2 saved

Now put flour in another bowl next to honey/egg mixture and foil lined sheet pan.

moisten in honey/egg mixture then lightly flour.

Dip chicken in honey-egg then roll around in flour to coat evenly, then place on foil lined pan skin side up. Discard left over flour and egg mixture. (I actually used left overs and dipped and floured the potato wedges also.. yummy)
Crush up crackers and mix in with bread crumbs. Take other half of honey teriyaki mixture (without egg) and drizzle over the top of chicken.

drizzle over chicken

Sprinkle cracker crumb mixture over the top lightly patting to make sure the honey mixture sticks the crumbs in place.

Bake at 375º for a time according to which ever pieces you are using and your oven..

Legs -     about 45minutes to an hour
Wings -   about 35-45 minute
Thighs -  right around 1hour to an hour and 10 minute (was about 45 minutes with a convection oven)

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