ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES

Almond Fried Chicken with Roasted Kale and Apples image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.