This has been a favorite in my family for many years -- we first had it at a small restaurant in New England and wanted to try to make it ourselves. I think we came very close! Hope you enjoy it!

SmKat
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.

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  • In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.

  • Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.

  • Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

566 calories; 28.5 g total fat; 97 mg cholesterol; 234 mg sodium. 42.2 g carbohydrates; 34.2 g protein; Full Nutrition

Reviews (122)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/01/2003
OH MY GOD! This is so good. I love it. Just remember these hints: As the chicken cooks it's gonna look like it burned because the honey carmalizes. Also don't let them sit around once you'ce coated them. The honey starts to run off of the chicken so cook them right away. Read More
(269)

Most helpful critical review

Rating: 2 stars
04/01/2007
I was skeptical about this when I first read it because I thought honey burns very quickly but I decided to try anyways because I'm a big fan of adding sweetness to chicken/meat. However I sort of wish I would have just stayed skeptical and left it at that lol. It was such a mess to make! Coating raw chicken in honey is harder than you might think. Especially boneless skinless chicken breasts. The honey just isn't very cooperative. Then cooking it. Well...you have to be SUPER careful not to cook it even a minute too long or it definitely WILL burn. I had 3 pieces that didn't and 2 that did. The ones that didn't burn were still just a strange texture. The flavor really is nice but carmelized honey is chewy. Not the most pleasant texture for chicken. I think the ingredients DO taste well together but I don't know the frying is just probably not the route to take. I may try oven frying it sometime or baking it to see if it works out better that way..If I feel the need to go through the mess of preparing it again!: Read More
(114)
156 Ratings
  • 5 star values: 58
  • 4 star values: 54
  • 3 star values: 22
  • 2 star values: 14
  • 1 star values: 8
Rating: 5 stars
12/01/2003
OH MY GOD! This is so good. I love it. Just remember these hints: As the chicken cooks it's gonna look like it burned because the honey carmalizes. Also don't let them sit around once you'ce coated them. The honey starts to run off of the chicken so cook them right away. Read More
(269)
Rating: 5 stars
12/01/2003
OH MY GOD! This is so good. I love it. Just remember these hints: As the chicken cooks it's gonna look like it burned because the honey carmalizes. Also don't let them sit around once you'ce coated them. The honey starts to run off of the chicken so cook them right away. Read More
(269)
Rating: 5 stars
10/17/2003
Excellent! I used 8 boneless skinless breasts cut in half length-wise. I sprayed a cookie sheet with oil and laid the pieces on there and sprinkled sesame seeds on top. Baked at 350º for 1 hr. The bottom on some appeared a little dark because of the honey carmelizing but they came out perfect. I served with more honey and honey mustard for dipping. Went over very well with the company I served it to. None was left. Read More
(128)
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Rating: 2 stars
04/01/2007
I was skeptical about this when I first read it because I thought honey burns very quickly but I decided to try anyways because I'm a big fan of adding sweetness to chicken/meat. However I sort of wish I would have just stayed skeptical and left it at that lol. It was such a mess to make! Coating raw chicken in honey is harder than you might think. Especially boneless skinless chicken breasts. The honey just isn't very cooperative. Then cooking it. Well...you have to be SUPER careful not to cook it even a minute too long or it definitely WILL burn. I had 3 pieces that didn't and 2 that did. The ones that didn't burn were still just a strange texture. The flavor really is nice but carmelized honey is chewy. Not the most pleasant texture for chicken. I think the ingredients DO taste well together but I don't know the frying is just probably not the route to take. I may try oven frying it sometime or baking it to see if it works out better that way..If I feel the need to go through the mess of preparing it again!: Read More
(114)
Rating: 5 stars
12/01/2007
This recipe was awesome and I used skinless boneless chicken breasts as some other people did the same thing and it turned out perfect. Just as you said the honey DID caramelize and my friend thought I was burning it but I reassured him that I wasn't. There was hardly any mess (besides my fingers!) as I used a bowl to douse the chicken in honey and then moved it over to my other bowl with the seasonings and flour. Immediately after that I transferred the chicken to the frying pan to prevent any problems with dripping (like people have said they had problems with). Just make sure your chicken is DRY before putting the honey and flour mixture on it. The coating stayed on the chicken the whole time while cooking and I turned it several times while cooking to prevent any burning (yes honey WILL burn if you keep it on the pan too long my mom taught me that years ago). I put extra honey on the chicken when it was done to add a nice gloss as well as a bit more flavor which was perfect. I didn't offer any dipping sauce as I also made mashed potatoes & gravy using the leftover grease for the gravy. I also added a little bit of honey to the gravy which made it an awesome compliment to the chicken which was wonderful! I will remember this recipe and definitely make it again someday! Thanks for adding this! Read More
(69)
Rating: 4 stars
06/07/2005
I thought this recipe was great-with a few changes. I used chicken tenders and coated them with honey in a dish along with a beaten egg to help the flour stick. Adding about a 1/2 teaspoon of cayenne to the flour along with the other seasonings gives this a nice balance of heat to sweet. I deep-fried at 360 degrees for about 4 minutes and they cooked with out getting too dark. Read More
(47)
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Rating: 5 stars
02/07/2003
I and my husband love it. But watch the amount of oil you use and watch closely. I ended up burning some of the chicken by to much oil and the oil being to hot But when you do it right it is very good. ENJOY added note: If you want less grease bake. I baked it at 375 for a hour it came out real good. Read More
(44)
Rating: 4 stars
07/27/2003
I think this dish turned out great. The chicken was crispy with a slightly sweet taste. I used boneless skinless chicken breats and they came out a beautiful dark brown color. However I could see where those using bone in chicken meat would have trouble with burning. I only fry chicken about once a year but I will remember this recipe for the next time I do. Read More
(26)
Rating: 5 stars
02/19/2006
I've made this recipe twice and am very satisfied. It is a good base recipe one to which could be added "personal flair." Read More
(25)
Rating: 3 stars
04/22/2003
This recipe looks like it would be better than it actually turns out. You've got to totally dry each piece of chicken to get the honey to stick well. When you finally get it into the pan to fry it the honey burns giving the appearance of overdone chicken but it's really pinl inside. I had to put the chicken in a casserole dish cover with foil and bake to finish cooking all the way through. I may try the recipe again with chicken breast strips. I have a feeling the recipe may yield yummy chicken fingers! Read More
(22)