Almond Fried Chicken with Roasted Kale and Apples

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large bunch kale, stems removed, leaves cut into 2-to-3-inch pieces
  • 2 apples, cut into thin wedges
  • 3 tablespoons vegetable oil, plus more for frying
  • Kosher salt
  • 1/2 cup almond butter
  • 1/3 cup milk
  • 1 tablespoon honey
  • 4 skinless, boneless chicken breasts (about 11/2 pounds)
  • All-purpose flour, for dredging
  • 2 cups panko breadcrumbs
  • Lemon wedges, for serving
Directions

Preheat the oven to 425 degrees F. Toss the kale and apples on a baking sheet with 3 tablespoons vegetable oil and 3/4 teaspoon salt. Roast, stirring occasionally,until the apples are tender and the kale is crisp, about 20 minutes.

Whisk the almond butter with the milk, honey and 1 teaspoon salt in a small bowl. Dredge the chicken in flour, coat with the almond butter mixture, then roll in the panko.

Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken, adjusting the heat as necessary to keep it from burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and a squeeze of lemon.

Photograph by Con Poulos


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