Candied Chicken has the perfect balance of savory and sweet, with a caramelized top that makes everyone giddy! Candied Chicken’s syrupy glaze is thick and luscious, a lip-smackingly good combination; it has notes of garlic, mustard, brown sugar, tomato, and Worcestershire sauce, all of which pair beautifully with the tender chicken. Serve this over rice so you don’t miss a morsel!
Ingredients
- 1/4 cup flour
- 1/2 teaspoon salt, plus more to taste
- pepper, to taste
- 3 pounds chicken breasts, boneless and skinless
- 2 tablespoons olive oil or vegetable oil, plus more as needed
- 1 1/2 cups brown sugar
- 3/4 cup water
- 1/2 cup ketchup
- 1/4 cup yellow mustard
- 1/4 cup chopped onion
- 1 tablespoon Worcestershire sauce
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Pour the flour into a large resealable bag, seasoning it with salt and pepper.
Step 3 –Add the chicken to the bag and toss it until coated in the flour.
Step 4 –Over medium-high heat, preheat a large skillet.
Step 5 –Add 2 tablespoons of the oil to the skillet.
Step 6 –Brown the chicken in the skillet, about 2-3 minutes per side, working in batches if needed. Add more of the oil as needed.
Step 7 –Place the chicken in a 9×13-inch baking dish.
Step 8 –In a large bowl, combine the brown sugar, water, ketchup, mustard, onion, Worcestershire sauce, and 1/2 teaspoon salt.
Step 9 –Pour the sauce mixture over the chicken in the baking dish.
Step 10 –Bake until the chicken is cooked through, reading 165 degrees F when checked with a meat thermometer, about 1 hour-1 hour 30 minutes. Baste the chicken with the sauce every 20-30 minutes.
Step 11 –Serve hot!
