Honey-crisp oven-fried chicken from Comfort Food Fix: Feel-Good Favorites Made Healthy (page 171) by Ellie Krieger

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Notes about this recipe

  • stockholm28 on February 10, 2026

    I substituted hot honey for the honey and soaked the chicken in the buttermilk for an hour. Good, lower calorie version of this dish.

  • mharriman on November 23, 2024

    Adding honey to the traditional buttermilk and cornflake coating added just the right amount of sweetness for us. I didn't read the recipe beforehand and was surprised Krieger wanted hours of marinating in buttermilk. I let the chicken sit in buttermilk for 20 minutes, and everything adhered nicely. I have several variations of this buttermilk/ crumb topping recipe, and none require the chicken to sit in the buttermilk for any time. Maybe doing so imparts more of a buttermilk flavor? No matter. This turned out well as modified.

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