Recipe courtesy of Food Network
Almond Fried Chicken with Roasted Kale and Apples
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1291
- Total Fat
- 99
- Saturated Fat
- 8
- Carbohydrates
- 32
- Dietary Fiber
- 8
- Sugar
- 17
- Protein
- 72
- Cholesterol
- 201
- Sodium
- 1276
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
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
- 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.