Finger Lickin’ Chicken


This sounds like a fabulous chicken recipe, pretty easy and different. These days we would just buy our chicken pre-cut, or even buy just the cut we prefer, such as the breast or thighs. I also agree with whoever wrote this recipe – quick & easy, that’s for me. Give this a try for a tangy, honey mustard-y chicken dish.

Finger Lickin’ Chicken

1 3-lb fryer, cut up

4 T butter (I use oleo)

1/2 c honey

1/4 c prepared mustard

1 t salt (I use less)

1 t curry powder

Wash chicken pieces and pat dry. Melt butter in shallow roasting pan. Stir in remaining ingredients. Roll chicken pieces in mixture to coat both sides, then arrange, meaty side up, in a singer layer in same pan. Bake at 375 (I sometimes cook at 350) for 1 hour or until chicken is tender and richly glazed. Serves 4 hungry people. Quick & easy – that’s for me.

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