Recipe: Flood Tide Restaurant Honey Walnut Chicken (1980's)

HONEY WALNUT CHICKEN
From the Flood Tide restaurant, Mystic, CT.

1 frying chicken, cut into 8 pieces
salt and pepper to taste
2 cups fresh bread crumbs
1 cup ground walnuts
1 cup honey
1 stick (1/2 cup) 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.

WHEN READY TO COOK:
Roll breaded chicken pieces in melted butter.

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.