Honey Nut Coated Chicken

Ingredients

• ¼ cup honey
• 2 tablespoons Worcestershire sauce
• 2 tablespoons vegetable oil
• 1 tablespoon lemon juice
• 1 ¼ teaspoons salt
• 2 ½ pounds assorted chicken parts, skinned
• cooking spray
• ½ cup crushed corn flakes cereal

Step 1

In a bowl, whisk together honey, Worcestershire sauce, vegetable oil, lemon juice, and a pinch of salt until the salt dissolves. Add the chicken pieces and toss them around to make sure they’re all coated. Cover the bowl and pop it in the fridge to marinate for about 24 hours, turning the chicken once halfway through.

Step 2

When you’re ready to cook, preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with aluminum foil and give it a quick spray with cooking spray.

Step 3

In a shallow dish, mix the crushed corn flakes with chopped walnuts and half a teaspoon of salt. Take the chicken out of the marinade (discard the leftover marinade) and press each piece into the crumb mixture, making sure they’re well coated. Arrange the coated chicken in the prepared baking dish.

Step 4

Bake the chicken for around an hour, until the meat is cooked through and no longer pink, the juices run clear, and the coating is nicely browned. To be sure, check the thickest piece with a meat thermometer; it should read at least 160°F (70°C). Let it rest a few minutes before serving.