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Honey Nut Dipped Chicken


"This was given to me by my friend Susan R. Very easy and tasty."
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9 h 20 m servings 290 cals
Original recipe yields 8 servings

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  1. Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
  3. Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
  4. Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 290 calories; 16 g fat; 11.9 g carbohydrates; 24.6 g protein; 86 mg cholesterol; 635 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I made sure to marinade as one reviewer thought skipping the marinade may have changed the dish but I'm not sure what the marinade did as we found this a little lacking in the flavour we were ex...

Very easy to make - and family said it was tasty. Not full of flavor, but a good quick dish.

I added chilli flakes to the breading and it added flavour and heat to this dish. My family is a big fan of spicy food so it was a big hit at our house.

I cut the recipe in half but otherwise followed the directions as written with one exception---I didn't marinate the chicken as long as required. And for me, that might have been my downfall be...