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Recipe from the Flood Tide restaurant, Mystic, CT.
1 frying chicken, cut into 8 pieces
salt and pepper to taste
1 cup honey
2 cups fresh bread crumbs
1 cup ground walnuts
1 stick (1/4 pound) butter, melted
Cut chicken into eight pieces. Season with salt and pepper.
In a bowl, combine the bread crumbs with the walnuts and mix well.
Roll chicken pieces in honey and then roll in bread crumbs / walnut mixture.
Place breaded chicken pieces in the refrigerator for 1 hour.
Roll breaded chicken pieces in melted butter then bake at 350 degrees F for 45 to 50 minutes (until internal thigh temperature near bone is 185 degrees F. and internal breast temperature is 170 degrees F.).
Source: New London, CT - The Day newspaper,
Aug 24, 1984.
1 frying chicken, cut into 8 pieces
salt and pepper to taste
1 cup honey
2 cups fresh bread crumbs
1 cup ground walnuts
1 stick (1/4 pound) butter, melted
Cut chicken into eight pieces. Season with salt and pepper.
In a bowl, combine the bread crumbs with the walnuts and mix well.
Roll chicken pieces in honey and then roll in bread crumbs / walnut mixture.
Place breaded chicken pieces in the refrigerator for 1 hour.
Roll breaded chicken pieces in melted butter then bake at 350 degrees F for 45 to 50 minutes (until internal thigh temperature near bone is 185 degrees F. and internal breast temperature is 170 degrees F.).
Source: New London, CT - The Day newspaper,
Aug 24, 1984.
