Cinnamon Honey Chicken

Perfect for those nights when you just want something “different,” this autumn chicken has an exotic taste and the honey adds just the perfect amount of sweetness. I almost always serve this recipe with fall squash roasted in the oven with lots of butter, garlic, salt and pepper.


  • 1 chicken cut up or 3lbs of chicken legs n thighs
  • 1/2 cup of flour
  • 1/2 teaspoon of cinnamon
  • 1/4 teaspoon of turmeric
  • A pinch of nutmeg
  • Salt and pepper (to taste).
  • Pinch of red pepper flakes
  • 1 egg
  • A splash of milk
  • Dried bread crumbs
  • Olive oil or cooking spray
  • Basting brush
  • Sauce
  • 1/2 cup butter
  • 1/4 to 1/2 cup honey (depending on how sweet you want the chicken).
  • a pinch of cinnamon
  • juice of half a lemon


Preheat to 350 degrees.

Spray your roasting pan with cooking spray or coat with a bit of olive oil. Combine the flour, salt, cinnamon, turmeric, black pepper, red pepper flakes, and a pinch nutmeg. Mix together the egg and milk.

Coat your chicken with the flour mixture, then dip in the egg mixture, and finally coat with breadcrumbs. Place breaded chicken in the roasting pan, making sure you have a bit of room in between each piece. Place in the oven and bake for 25-30 minutes.

While the chicken is baking, prepare your sauce. In a sauce pan combine the butter, honey, cinnamon, and lemon juice – bringing to a low simmer. When the chicken has 15 min. left of cook time, drizzle (or baste) the sauce over the chicken (if you have any left save it for dipping!) and continue the baking process.

Remove from oven and enjoy!

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