Best 2 Almond Fried Chicken With Roasted Kale And Apples Recipes

Indulge in a culinary symphony of flavors with our Almond Fried Chicken with Roasted Kale and Apples, a dish that tantalizes the taste buds and nourishes the body. This main course features crispy, golden-brown chicken coated in a delectable almond crust, perfectly complemented by roasted kale and apples. The kale adds a touch of earthy bitterness, while the apples bring a sweet and tangy balance. Our recipe provides step-by-step instructions to guide you in creating this mouthwatering meal.

In addition to the main course, this article offers a collection of complementary recipes to elevate your dining experience. Treat your palate to Almond Butter Popcorn, a sweet and savory snack that combines the nutty flavor of almond butter with the classic taste of popcorn. For a refreshing and nutritious side, try our Roasted Kale and Apples with Maple-Mustard Dressing, where the bitterness of kale harmonizes with the sweetness of apples, enhanced by a tangy maple-mustard dressing. And to satisfy your sweet cravings, delight in our Apple Crumble Bars, a delectable dessert featuring a buttery oat crust filled with tender apples and a crunchy oat topping.

Embark on a culinary journey with our Almond Fried Chicken with Roasted Kale and Apples, accompanied by a selection of tantalizing side dishes and desserts. Each recipe is carefully crafted to provide a delightful and wholesome dining experience, leaving you and your loved ones thoroughly satisfied. Explore the recipes within this article and discover a world of culinary delights.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES

Almond Fried Chicken with Roasted Kale and Apples image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

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.

GRILLED CHICKEN WITH ROASTED KALE

Grilled Chicken With Roasted Kale image

Spruce up your standard chicken breasts with a hearty, healthy side dish. Roasting the kale and potatoes makes them irresistibly browned and crisp while also tempering the bitterness of the greens.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil, plus more for brushing
1 large bunch kale, stems removed, leaves torn (about 10 cups)
3 cloves garlic, thinly sliced
Kosher salt and freshly ground pepper
2 large skinless, boneless chicken breasts (about 1 1/2 pounds)
4 cups mixed salad greens
1/2 cup cherry tomatoes, halved
1/3 cup grated Parmesan
1 tablespoon fresh lemon juice

Steps:

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes. Meanwhile, preheat a grill or grill pan to medium and brush with olive oil. Slice the chicken breasts in half horizontally to make 4 cutlets. Coat evenly with 1/2 tablespoon olive oil and season with salt and pepper. Grill the chicken until well marked and cooked through, 2 to 4 minutes per side. Transfer to a plate. Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, Parmesan, lemon juice, and salt and pepper to taste in a large bowl. Divide the chicken among plates and top with any collected juices. Serve with the kale salad.

Tips:

To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
If you don't have almond flour, you can make your own by grinding almonds in a food processor until they are a fine powder.
To save time, you can use store-bought roasted kale and apples.
If you don't have a grill pan, you can cook the chicken in a regular skillet over medium heat.
Serve the chicken with your favorite dipping sauce, such as honey mustard or ranch dressing.

Conclusion:

This almond-fried chicken with roasted kale and apples is a delicious and healthy meal that is perfect for a weeknight dinner. The chicken is crispy and flavorful, and the kale and apples add a healthy dose of vitamins and minerals. This dish is also relatively easy to make, and it can be tailored to your own taste preferences. For example, you can add more or less spice to the chicken, or you can use different vegetables in the salad. No matter how you choose to make it, this almond-fried chicken with roasted kale and apples is sure to be a hit.