Recipe from the Thermador Taste of America Cookbook
Wyoming has a thriving poultry industry and is known for its large production of honey. Linda was inspired by both, and by a desire to create a recipe for oven-fried chicken that tasted like real fried chicken. Serve this hearty but healthy main course with baked or roasted potatoes.
Linda J. Robertson
½ cup (1 stick) butter, melted, divided
½ cup honey
¼ cup fresh lemon juice
1 cup all purpose flour
2 teaspoons paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 2- to 3-pound chicken, cut into
8 pieces, skinned
Preheat oven to 400°F. Combine half of melted
butter, honey, and lemon juice in bowl for sauce.
Whisk flour, paprika, salt, and pepper in large
bowl. Dredge chicken in seasoned flour, shaking
off excess. Pour remaining melted butter into
13x9x2-inch baking dish. Arrange chicken in dish,
turning to coat with butter. Cover and bake
25 minutes. Turn chicken. Pour sauce over chicken.
Bake uncovered until chicken is cooked through, 20
to 25 minutes longer, basting occasionally with sauce
in pan. Serve immediately.
Serve with white wine, such as Chardonnay.