Can i Tweak this dish? Adding Honey

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Mylegsbig

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I'm making a crunchy garlic chicken dish, , dipped in butter and milk, then dredged in crushed corn flakes. seasoned with garlic, paprika, salt, pepper and chives. I kind of want to eliminate the chives and add honey.I know i cant have them both because of clash



It is cooked at 425 for 20 minutes... it is made with chicken breast halves

My question is this: In the dipping bowl i use first, milk and butter, can i put honey in there too? Or would honey clash with this recipe or oven temperature or breading or whatever. Just curious if this will work
 

jennyema

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Chives and honey are ok together. I make a great chicken dish with honey, soy sauce and scallions. But you can leave them out.

First thing, it's usually a good idea to "double dip" chicken. That means flour dip first, egg wash next (the flour helps the egg stick) and crumb dip last.

I think you should experiment with some honey in the egg wash. It's a great way to add a layer of flavor. I usually add soy sauce (a pro kitchen trick), dijon mustard, hot sauce or whatever I feel like in the egg.

Season the crumbs with whatever suits you. IMO you can never go wrong with garlic!:)

EXPERIMENT!! You'll get more and more confident about cooking the more you do it. You'll get a better handle on what ingredients, tastes, textures, etc. work for youand your family.

A Question, though ... why the butter?
 

Mylegsbig

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jennyema said:
Chives and honey are ok together. I make a great chicken dish with honey, soy sauce and scallions. But you can leave them out.

First thing, it's usually a good idea to "double dip" chicken. That means flour dip first, egg wash next (the flour helps the egg stick) and crumb dip last.

I think you should experiment with some honey in the egg wash. It's a great way to add a layer of flavor. I usually add soy sauce (a pro kitchen trick), dijon mustard, hot sauce or whatever I feel like in the egg.

Season the crumbs with whatever suits you. IMO you can never go wrong with garlic!:)

EXPERIMENT!! You'll get more and more confident about cooking the more you do it. You'll get a better handle on what ingredients, tastes, textures, etc. work for youand your family.

A Question, though ... why the butter?

Was following recipe i have written down, the wash is butter and milk rather than egg..... I'll change the wash like you said.. first i'll flour it, then i will egg & honey wash it, then i'll toss it in the crushed cornflakes.. i'll put paprika with the flakes
 

Michael in FtW

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jennyema is right - don't be afraid to EXPERIMENT!Although I personally tend to think of honey as something to use as either a glaze, or to aid in browning a roasted chicken, I have seen a couple of recipes that called for tossing the chicken into a bag overnight in a yogurt and honey marinade.

This is giving me ideas about something new to try ....
 

Claire

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Sep 4, 2004
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Galena, IL
Who told you you cannot put honey and chives together? I'd put honey in the milk. Honey and pinch of mustard powder. I use a lot of chives and don't think they're strong enough to clash with much of anything.
 

Claire

Master Chef
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Oh, Michael FtW: Be careful of recipes that call for overnight marinading in buttermilk, yogurt or even sugar. Believe it or not, I've actually had each of these actually "eat up" the meat (that's a scientific term, folks) when I've marinaded them too long!! Over-tenderize the meat into mush! Anyone else ever have this happen? I now only use these types of marinades for a day -- as in start the marinade when I wake up if I want it for dinner that night, at the longest. There's a difference between tender and mushy, and I crossed it a few times with 24-hour marinades!!!
 

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