1/4 c. honey
2 tbsp. Worcestershire sauce
2 tbsp. oil
1 tbsp. lemon juice
1 3/4 tsp. salt
2 1/2 lbs. chicken parts
3/4 c. corn flake crumbs
1/3 c. chopped nuts

Combine first 4 ingredients plus 1 1/4 teaspoons salt and pour and coat chicken. Cover and refrigerate 24 hours, turning once. Combine crumbs, nuts and remaining salt and coat chicken. Bake in shallow pan 325 degrees for 1 hour. Serves 4 persons.