Cashew Crusted Honey Balsamic Chicken



  • 6 chicken legs
  • 3/4 C. cashews
  • 3/4 C. panko bread crumbs
  • 1/2 C. flour
  • 1/2 tsp. salt
  • 1/2 tsp. brown sugar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger
  • 1/4 tsp. pepper
  • 1/4 tsp. onion powder
  • 1/4 tsp. chili powder
  • 1/4 tsp. cayenne


  • 2 eggs
  • 1/2 C. flour
  • 1 Tbsp. soy sauce
  • 1 Tbsp. brown sugar
  • 2 tsp. lime juice


  • 1/4 C. balsamic vinegar
  • 1/4 C. honey
  • 2 Tbsp. soy sauce
  • 1/4 C. brown sugar
  • 2 garlic cloves, minced
  • 1/8 tsp. red pepper flakes

Make your breading. In a food processor, process cashews until about the size of the panko bread crumbs. In a bowl combine cashews, bread crumbs, flour, salt, 1/2 tsp. brown sugar, garlic powder, ginger, pepper, onion powder, chili powder and cayenne.

Make your batter. In a bowl combine all ingredients and whisk until smooth.

Preheat oven to 400°.

Dip chicken legs, one at a time, into batter and shake off excess. Dip into breading and press to make sure it sticks and you have a nice covering on the chicken.

On a foil lined baking sheet, place chicken legs and bake for 20 minutes, turning once during cooking.

While chicken is cooking, make your glaze. Add all ingredients to a sauce pan over medium high heat and simmer until thickened.

Pull chicken out of oven and pour sauce over chicken. I did a drizzle on one side, flipped them and finished the sauce on the other side. Bake an additional 10 minutes. Remove, let cool and serve.


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