Mariel here. One day it will be warm again. One day I’ll go for walks outside and I will spend money on bathing suits and pool noodles instead of scary heating bills. One day I’ll be able to see my backyard and in it there will be a poorly-tended but well-intentioned garden, and a barbecue, and chairs that aren’t coated in ice. On that day I will drink white wine and eat food cooked on that barbecue. And there will be macaroni salad. Lots of it.
Until then, I will stave off cabin fever by drinking white wine indoors and making food that reminds me of toasty tropical places. Like this Honey & Cashew-Crusted Chicken. That is all.
Honey & Cashew-Crusted Chicken
1½ lbs chicken drumsticks – $3.00
¾-cup Italian seasoned Panko breadcrumbs – $2.59
½-cup roasted, unsalted cashews, crumbled into bits (I dump into a ziploc, seal and bash with a mallet) – $5.99
¾ teaspoon kosher salt – stock
½-cup flour – stock
1 egg – stock
1 Tablespoon honey – stock
Grand total assuming well-stocked kitchen: $11.58
Cost per serving: $3.86
1. Preheat the oven to 375. Place a cookie rack (like the one pictured) in a large roasting pan and mist with cooking spray. Set aside.
2. Set out three shallow pans. In one, combine the crumbled cashews, breadcrumbs and salt (make sure it’s mixed well to evenly distribute the salt). In another pan, pour out the flour. In the third pan, whisk the egg with the honey.
3. Dredge each chicken drumstick in the flour, coating well. Then dip into the egg mixture, coating evenly, then into the cashew mixture.
4. Arrange the drumsticks on the prepared rack in the roasting pan and bake for 45-55 minutes or until a meat thermometer registers 180 degrees.
5. Serve hot or at room temperature with a side of honey, honey mustard or nothing at all!