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!
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