Fried chicken in almond breading and a side of kale with apples
Votes: 2
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
When cooking chicken breasts, the most important thing is not to dry them out, keeping them juicy and tender. In this recipe, the breasts are coated in a mixture of almond paste, honey, and milk before pan-frying, then rolled in Japanese panko breadcrumbs. The result is not only super juicy but also incredibly delicious, with a crispy, sweet-and-spicy crust. Serve the fried chicken with a fiber-rich side of roasted kale and apples, and with lemon wedges for a splash of juice.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 skinless, boneless chicken breasts (about 700 g)
- 1 large bunch kale, stems removed, leaves cut into 5-7 cm pieces.
- 2 apples, thinly sliced
- 3 tbsp vegetable oil + extra for frying
- 0.5 cup almond paste
- 1/3 cup milk
- 1 tbsp. honey
- All-purpose flour for coating the chicken
- 2 tbsp. panko breadcrumbs
- Lemon wedges, for serving
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Recipes with similar ingredients: chicken breasts, panko breadcrumbs, almond paste, kale, leafy cabbage, apples, milk, honey, lemon
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Toss the kale and apples on a baking sheet with 3 tablespoons of vegetable oil and 3/4 teaspoon of salt. Bake, stirring occasionally, until the apples are soft and the kale is golden brown, about 20 minutes.
- In a small bowl, combine the almond paste with the milk, honey, and 1 teaspoon of salt. Dredge the chicken in the flour, then dip it in the almond mixture and coat it in the breadcrumbs.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat. Cook the chicken, adjusting the heat as needed to prevent burning, until crisp and cooked through, 5-6 minutes per side. Serve with roasted kale and apples, drizzled with lemon juice.
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