Throw some whole shelled walnuts into your food processor.
If you dont have a food processor you can buy pre chopped walnuts, place them in a plastic bag, then roll over them a few times with a rolling pin to break them down a little more.
Now add some plain (seasoned works fine too) bread crumbs, salt and pepper to the mix.
Pulse, pulse, pulse until your mixture looks like this.
Careful not to pulse it too much, or you’ll end up with walnut butter.
Actually that sounds kinda good…
In a shallow dish beat three eggs.
Get some chicken ready. I ended up taking the skin off mine, but you can leave it on if you want. I’m sure it would taste super good!
Also I used thighs and legs for this. I’m a huge fan of dark meat and I also love how economically priced it is. Again you do what you want. I’m sure white meat would taste mighty fine rolled in some walnuts.
Dip your chicken into your egg…
then roll it into your walnuts. You can also pat it on.
Yes your hands are going to get super messy here, but that’s the fun part right? Right.
Place your walnut covered chicken on a baking sheet sprayed with cooking spray and pop it into a 425 degree oven for about 30-35 minutes. Make sure the juices run clear when the thickest part of the chicken is pierced with a knife before taking it out of the oven.
While that’s baking lets make our sauce!
Pour half a jar of apricot spread (jam, jelly, preserves, whatever) into a bowl.
To it add a couple of tablespoons of soy sauce…
and a couple of tablespoons of balsamic vinegar to the bowl.
Stir it together and taste it. Does it need more soy sauce? More apricot?
If you want to add a little heat a few drops of sriracha did the trick. Even the boys liked it!
Now I love fried chicken, but I gotta tell ya this baked walnut crusted chicken is pretty amazing. Drizzled with your savory apricot sauce you’ll feel like you’re indulging, but with half the calories of the fried version you don’t even have to think twice about helping yourself to seconds!
- 2 cups of walnuts
- 1 cup of dried bread crumbs
- salt and pepper to taste
- 3 large eggs
- 12 pieces of bone in chicken
- apricot-balsamic sauce