Almond Fried Chicken With Roasted Kale And Apples Recipes

ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES

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.

QUICK ALMOND CHICKEN STIR-FRY

Steps:

• In a large skillet over medium heat, cook almonds in oil for 3 minutes. Add chicken; cook until meat is no longer pink, 5-7 minutes. , In a small bowl, combine cornstarch, broth, soy sauce, honey and ginger until smooth; add to chicken mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add in peas. Cook and stir until heated through. Serve with pasta or rice.

AIR-FRYER ALMOND CHICKEN

Steps:

• Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere., Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.