Recipe courtesy of Food Network
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Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
35 min
Prep:
25 min
Cook:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F.

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.

Whisk together the almond butter, milk, honey and 1 teaspoon salt in a small bowl.

Dredge the chicken in the flour, coat with the almond butter mixture, then roll in the panko breadcrumbs.

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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Almond Fried Chicken with Roasted Kale and Apples

Recipe courtesy of Food Network Kitchen

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