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Honeyed Chicken

Honeyed Chicken

Bake this Honeyed Chicken tonight and enjoy leftovers for lunch throughout the week.


½ Cup Kerrygold Butter, melted

¼ Cup Honey

¼ Cup Lemon Juice

1 Cup Gold Medal Cup All Purpose Flour

1/3 Cup Milk

½ Cup Bread Crumbs

1 ½ tsp Morton Salt

¼ tsp McCormick Black Pepper

1 (3 Pound) Chicken Fryer, cut up and skinned

FIRST Combine the Butter, Honey and Lemon Juice; set aside

SECOND Combine the Flour, Bread Crumbs, Salt and Pepper

THIRD Dip Chicken in Milk and dredge in Flour mixture

FOURTH Arrange Chicken, meaty side down, in a greased 13 x 9 x 2-inch baking dish

FIFTH Bake uncovered at 400 F for 30 minutes

SIXTH Turn Chicken

SEVENTH Pour Honey mixture over chicken

EIGHTH Bake an additional 30 – 40 minutes or until tender

Honeyed Chicken comes from my vintage cookbook collection, Cooks Delight: Charity Hogeye Picnic

Photo by Christina Branco on Unsplash

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