Deelady
New member
HONEY CORNBREAD CHICKEN
1 (3 1/2 to 4-pound) frying chicken, cut into 8 pieces, skinned
3 tablespoons honey
2 tablespoons Butter, melted
1 1/2 cups dried crumbly-style cornbread stuffing
1 teaspoon seasoned salt
Heat oven to 350°F. Spray 13x9-inch baking dish with no-stick cooking spray. Place chicken in baking dish.
Combine honey and butter in small bowl; spoon 3 tablespoons over chicken.
Sprinkle and press cornbread stuffing over chicken. Sprinkle with seasoned salt; drizzle with remaining honey mixture.
Bake for 50 to 60 minutes or until chicken is no longer pink.
1 (3 1/2 to 4-pound) frying chicken, cut into 8 pieces, skinned
3 tablespoons honey
2 tablespoons Butter, melted
1 1/2 cups dried crumbly-style cornbread stuffing
1 teaspoon seasoned salt
Heat oven to 350°F. Spray 13x9-inch baking dish with no-stick cooking spray. Place chicken in baking dish.
Combine honey and butter in small bowl; spoon 3 tablespoons over chicken.
Sprinkle and press cornbread stuffing over chicken. Sprinkle with seasoned salt; drizzle with remaining honey mixture.
Bake for 50 to 60 minutes or until chicken is no longer pink.