I remember the first time I prepared this chicken. It was so good, I made it several times in the duration of several weeks and passed the recipe to neighbors and friends. I believe the original recipe appeared in Harrowsmith, a magazine I loved and to which I subscribed in the late 80s. Back then, dipping sauces were the exception rather than the rule. Now you can buy them bottled.
I've modified the original by adding a bit of smoked paprika to the dredging ingredients and a few shakes of Cayenne pepper to the sauce. I also leave the skin on the I chicken. One could just use thighs or, as I prefer, leg quarters. If I use white meat, it is usually just bone-in, skin-on large chicken breasts.
Biscuits go nice with a dish such as this.
- 1 cup all-purpose flour
- 2 teaspoons sweet paprika or 1 1/2 teaspoons paprika and 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1, 2 1/2 - 3-pound broiler/fryer cut up and skinned
- 1/2 cup butter, melted
- 1/4 cup butter, melted
- 1/4 cup honey
- 1/4 cup lemon juice
- Dash or two Cayenne pepper
Preheat oven to 375-400 degrees Fahrenheit.
Combine flour, paprika, salt and pepper on a large plate. Dredge chicken pieces in flour mixture. Set aside.
Pour melted butter into a 13 x 9 x 2-inch baking dish. I prefer Pyrex. Place chicken in pan, turning to coat in butter. Cover and bake, meaty side down, for 30 minutes.
Meanwhile, combine sauce ingredients and beat well.
Uncover chicken. Turn. Pour honey-butter sauce over each piece. Bake, uncovered, for another 25-30 minutes, basting occasionally with the sauce.
Serve with white rice or mashed potatoes, biscuits to sop up some of the wonderful sauce!