Name: Almond Fried Chicken with Roasted Kale and Apples
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
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.