ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 11
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.
ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES
Provided by Food Network
Time 35m
Yield 4 servings
Number Of Ingredients 11
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.
ALMOND CHICKEN
Make and share this Almond Chicken recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Marinate chicken for 20 minutes, drain and set aside.
- Mix chopped almonds with corn starch.
- Beat egg white and dip in chicken.
- Preheat oil to 350F in a deep fryer or large saucepan.
- Roll chicken pieces in cornstarch mixture and deep fry until golden brown.
Nutrition Facts : Calories 266.2, Fat 14.4, SaturatedFat 3.2, Cholesterol 69.6, Sodium 944, Carbohydrate 7.5, Fiber 1, Sugar 0.5, Protein 25.8
CRISPY FRIED ALMOND CHICKEN WITH GRAVY RECIPE - (3.8/5)
Provided by gmasusan
Number Of Ingredients 17
Steps:
- First toast the chopped almonds in a wok until lightly golden and fragrant. Set aside and give the wok a wipe with a dry towel as you'll be using it to fry later. In a small saucepan bring the 1 1/2 cups of water for the sauce to the boil. Add the frozen chicken strips and lightly boil with the lid on for 3 minutes. Remove the chicken with a slotted spoon or a couple of forks and drain on a clean kitchen towel. Do not dump the water! Add the vegan butter and soy sauce to the chicken stock and heat until the butter melts then turn off the heat. In another saucepan mix the cornstarch with 3 tablespoons water until smooth then slowly add the chicken soy stock until all is added. Heat and stir until thick and glossy. Check seasoning, turn off heat and set aside. In a small bowl add the cornflour, baking powder, xanthan gum and whisk. Add the water and vegetable oil and whisk really well until it is smooth and really thick. Toss the drained chicken strips into some more cornflour, then coat them in the batter then into the breadcrumbs. It's easiest to have one hand for the batter and the other hand for the breadcrumbs here. Keep going until all the strips are coated and place them on a plate ready to fry. Heat about an inch or two of vegetable oil in the wok you used to toast the almonds until it is very hot. Gently place the breaded chicken into the oil and fry until crisp and golden on both sides. Remove and drain on paper towels. Repeat until all the chicken is fried. Reheat the gravy and give it a whisk- if it has thickened too much, you can also add a bit more water. Place some shredded lettuce on a plate, top with the fried chicken then spoon over the gravy generously. Sprinkle over the toasted almonds and serve immediately.
CHINESE ALMOND CHICKEN
Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.
Provided by MELANIEB211
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
- Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
- Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
- Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.
Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g
ALMOND FRIED CHICKEN
Make and share this Almond Fried Chicken recipe from Food.com.
Provided by CJAY8248
Categories < 60 Mins
Time 50m
Yield 2 chicken breasts, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Boned chicken breasts are thicker on one side than on the other. To make them more uniform, slice horizontally through the thick part and lay the meat "open". Do not cut the thinned section from the rest of the breast meat. Pound both sides with back of cleaver. One side will be smoother than the other. Mix light soy, sherry, salt and white pepper together and mix in chicken meat. Set aside 20 minutes. Wash and drain lettuce. Shred. Finely chop toasted almonds. Make sauce: Mix 4 T. cornstarch and 3 T. water in saucepan until smooth. Gradually mix in broth, butter, soy sauce, and bouillon. Bring to a boil, stirring constantly. Let boil for about 1 minute; reduce heat and keep warm. Make batter: Beat together 3 T. cornstarch, flour, baking powder, egg, and water until smooth. Coat chicken with batter and cook 5-7 minutes in 375* oil until golden brown. Drain chicken on paper towels. Cut cooked chicken into strips, put on bed of shredded lettuce and sprinkle with finely chopped almonds and green onions. Spoon on sauce and serve with steamed or fried rice.
Nutrition Facts : Calories 484.7, Fat 27.6, SaturatedFat 9.7, Cholesterol 148.4, Sodium 1427.5, Carbohydrate 21.8, Fiber 1.9, Sugar 1.7, Protein 33
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