Recipe courtesy of Food Network

Almond Fried Chicken with Roasted Kale and Apples

  • Level: Easy
  • Total: 35 min
  • Prep: 25 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

2 crisp, tart apples, such as Granny Smith, cut into wedges

1 large bunch kale, tough stems removed and chopped into 2- to 3-inch pieces

Vegetable oil, for tossing and frying

Kosher salt

1/2 cup almond butter

1/3 cup milk

1 tablespoon honey

4 boneless skinless chicken breasts

All-purpose flour, for dredging

Panko bread crumbs, for coating

Lemon wedges, for serving

Directions

  1. Preheat the oven to 425 degrees F.
  2. Toss the apple wedges and kale with 3 tablespoons vegetable oil and 3/4 teaspoon salt on a rimmed baking sheet. Roast, stirring occasionally, until the apples are tender and the kale is crisp, about 20 minutes.
  3. Whisk together the almond butter, milk, honey and 1 teaspoon salt in a small bowl.
  4. Dredge the chicken in the flour, coat with the almond butter mixture, then roll in the panko breadcrumbs.
  5. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat to 350 degrees F. Pan fry the chicken, adjusting the heat as necessary to prevent burning, until crispy and cooked through, 5 to 6 minutes per side. Serve with the roasted kale and apples and lemon wedges.
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