Reviewed: Jun. 10, 2005

I am neutral on this one. It was Ok. A nice easy fried chicken recipes. On the other hand, not spectacular so 3 stars.

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ANDREASKYE

Cooking Level: Intermediate

Home Town: Mineral Wells, Texas, USA

Living In: Rhome, Texas, USA

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Reviewed: Jun. 7, 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.

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SUZINOHIO

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Burlington, North Carolina, USA

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Reviewed: Apr. 23, 2005

This recipe was good, but we really couldn't taste the coating. I made ours in the oven for about 1 hour at 350 like someone else suggested instead of deep frying. The chicken was super moist, and we liked the coating we tasted, just wished we could taste more.

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DESIGNSBYBRIANA

Cooking Level: Intermediate

Home Town: Howell, Michigan, USA

Living In: Dallas, Texas, USA

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Reviewed: Apr. 8, 2005

My family love this recipe. It is a little messy but worth it.

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ECORDELL

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Reviewed: Apr. 7, 2005

I used boneless skinless tenderlions, soaked them in buttermilk for a few hrs., and then patted them dry. Then I put them in a ziploc bag, seasoned them with salt,pepper,& honey and then coated them with flour and garlic & herb seasoning(in another bag to shake).I then fried in deep fryer and kept warm in oven.SWEET AND CRISPY

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JUJUJUULIE

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Reviewed: Mar. 13, 2005

Great alternative for my children who are allergic to milk and eggs. I will have to try the honey idea on other recipes.

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JTTERWELP

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Reviewed: Feb. 5, 2005

Very tasty recipe, the honey really added something to the chicken. The batter was a little thick though, and ended up being kind of chewy. Still an amazing recipe.

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JILLYBEAN288

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Dec. 7, 2004

The honey was so sweet on the chicken that it was almost unbearable. The also was no crispy coating, as the honey melted and pretty much ran off the chicken, leaving nothing but a sticky mess on the chicken and in the pan. I tested my oil and it was hot enough as the flour danced on top instead of sinking to the bottom and dispersing, but the honey/flour coating on this chicken was just blah.

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EKRUDERT

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 11, 2004

lacked a kicked. everything should be balanced and this did not have a balance from the sweet.

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JBENISHMLT

Cooking Level: Professional

Home Town: Hillsboro, Wisconsin, USA

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Reviewed: Apr. 19, 2004

I was very disappointed in this recipe I used bonless skinless chicken breasts and I thought it was horriable. I followed the recipe and didn't think that it was very good

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MEENAMARIE0327

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Reviewed: Dec. 17, 2003

This dish, unfortunately, was a huge disappointment for me. Nothing was wrong with the flavor - it tasted like chicken, sure did - but I could not detect any honey flavoring whatsoever. It's almost as if I dropped the chicken in regular coating and fried it "the normal way". Ah, well. I may try this recipe again using boneless chicken breasts - I have a feeling it would be better. (I used bone-in thigh pieces for this recipe.) My partner, however, *did* enjoy it.

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Cathalain

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Sep. 19, 2003

Thank you SmKat for the recipe and reviewer "Babskitchen" for the tips that made this dish a success! Using the advice, these came out wonderful! The seasame seeds are a great touch! Will make many times to come!

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TRAVELIN GAL

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Reviewed: Sep. 1, 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.

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BABSKITCHEN

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 29, 2003

When I think of fried chicken it always has a crispy coating. Not so with this recipe. As other reviewers have mentioned, the breading did not stay on, and all the salt and pepper ended up sticking to the honey instead of the chicken! But I'm still giving this four stars because even though it had no breading and looked a bit burned in spots (thanks to prior reviewers for warning me!) the flavor was good. I really liked the taste the honey gave the chicken. I will make this again with some experimenting. I may try dipping this in honey and then in a batter, instead of a breading.We'll see...Thanks for sharing!

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jun. 19, 2003

Appearance and color looked great, but taste was not what I expected. I used boneless tenderloins instead of pieces. Husband ate it, but said it wasn't something he would request again. Have to be careful not to burn, it cooked very quickly.

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dylansmom

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Reviewed: Apr. 28, 2003

I didn't like this recipe at all. It was very messy to create, the spices I placed on the chicken before I dipped into the honey only slid off. Then the honey topping burned during the cooking process.

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PRETTY_KITTY84

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Apr. 28, 2003

This wasn't the prettiest dish I ever made but it was very good! I cut the flour down to 1 cup, reduced the garlic powder by half and used 5 boneless chic breasts. Very good taste. Like others mentioned, it browns pretty dark thanks to the honey - almost looks like blackened chicken BUT it is moist and didn't taste burned. Slightly sweet but very good! I wouldn't serve this to company but I'd make it again for my family. Thanks SmKat!

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DREGINEK

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Reviewed: Mar. 8, 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.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Oct. 18, 2002

This was soooo delicious. Everyone in my family ate them up. I took some over to my inlaws and my father-in-law didn't get any because my mother-in-law ate them all. I couldn't stop eating them as I was making them myself.

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LTISONE

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Cookeville, Tennessee, USA

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Reviewed: Oct. 17, 2001

Cooked this one night for my husband and he loved it. It is well worth the effort because the taste is unbeatable. We liked it so much it is now one of our favorites!!! Rhonda Laabs- Kenosha Wisconsin

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RHONDA LAABS

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