Ingredients
8
8 servings
- •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
- •⅓ cup chopped walnuts
- •½ teaspoon salt
Instructions
- Mix honey, Worcestershire sauce, vegetable oil, lemon juice, and salt in a bowl, stirring until salt has dissolved. Place chicken into marinade, turn chicken pieces over to coat, and cover bowl. Marinate chicken in refrigerator for 24 hours, turning once.
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray foil with cooking spray.
- Mix corn flake crumbs with walnuts and 1/2 teaspoon salt in a shallow bowl. Remove chicken pieces from marinade, discarding the used marinade, and press into crumb mixture to coat. Arrange chicken into prepared baking dish.
- Bake in the preheated oven until chicken meat is no longer pink inside, the juices run clear, and chicken is browned, about 1 hour. An instant-read meat thermometer inserted into the thickest piece of chicken should read at least 160 degrees F (70 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 290
- Carbohydrate: 12g
- Fat: 16g
- Fiber: 0g
- Protein: 25g
- Sugar: 10g
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