The cookbook Best of the Best from the Midwest has as the title says, recipes from Midwest cook books. One of the recipes was for Oven Fried Chicken with Honey Butter Sauce. After reading the recipe and checking my freezer I decided to fix this for supper. I had some chicken, hindquarters and one huge chicken breast that needed to be used. Chickens now days are so large and I really wish you could buy a nice small fryer. Oh well, I just buy pieces that I know we will eat now. If I buy a whole chicken I plan on roasting it instead of frying it.
Back to the recipe, It called for Honey and Lemon in the sauce. We all like sweet sour chicken, so this sounded good. Everyone enjoyed it, and I have enough left for another meal. I am going to give you the recipe the way it is printed, but I will cut the amount of butter in half the next time I make it. The butter in the pan to bake it and the butter in the sauce. Way too much butter for us. The sweet sour flavor was very good and this is easy to make. Not a lot of dirty dishes when you serve this with baked potatoes and a vegetable. The cooking times are very close. I did cut the breast in four pieces because of it being so large.
Oven Fried Chicken with Honey Butter Sauce
Honey Butter Sauce
¼ cup butter melted
¼ cup lemon juice
¼ cup honey
Melt butter in saucepan; blend in honey and lemon juice. Do not boil; set aside.
½ cup butter
1 cup all purpose flour
2 teaspoons salt
¼ teaspoon pepper
2 teaspoons paprika (I cut this to one teaspoon)
1 frying chicken cut up
Melt butter in a shallow baking pan. Combine flour, salt, pepper, and paprika; put in plastic or paper sack. Shake chicken in flour mixture a few pieces at a time and then place in butter turning each piece. Arrange in single layer; bake at 400°F for about 30 minutes. Turn and pour Honey Butter Sauce over all; bake another 30 minutes at 350°F until chicken is tender.
This is a sweet sour type chicken not a BBQ chicken.
Here's hoping that Myrna makes this again real soon. We did enjoy it so much,
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