Almond Fried Chicken with Roasted Kale and Apples
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1274
- Total Fat
- 47
- Saturated Fat
- 6
- Carbohydrates
- 56
- Dietary Fiber
- 9
- Sugar
- 19
- Protein
- 154
- Cholesterol
- 457
- Sodium
- 2057
- Total: 50 min
- Prep: 15 min
- Cook: 35 min
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.