Save The crunch hit first, then the clean citrus tang of the kale underneath. I was testing chicken coatings one Thursday after work, trying to use up a bag of almond meal before it went stale, when I realized the crust stayed crisp even after resting. The sumac was an impulse buy from a spice shop I wandered into during lunch, and pairing it with massaged kale turned a simple protein into something I actually craved. Now it's my go-to when I want something filling but not heavy, crunchy but not fried to oblivion.
I made this for friends who claimed they didn't like kale, and they went quiet halfway through their first bite. One of them asked if I'd marinated the greens overnight, surprised when I said I'd tossed them together ten minutes earlier. The chicken disappeared fast, and someone scraped the almond bits off the pan with a fork. It became the meal I make when I want to impress without spending hours in the kitchen.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before coating so the crust actually sticks and crisps instead of steaming off.
- Almond meal or finely ground almonds: The base of the crust, it toasts beautifully and brings a nutty richness that breadcrumbs can't match.
- Grated Parmesan cheese: Adds savory depth and helps the crust turn golden, plus a little salt without extra seasoning.
- Garlic powder: Distributes evenly through the coating, giving every bite a subtle warmth.
- Smoked paprika: A hint of smokiness that makes the crust taste more complex than it is.
- Salt and black pepper: Essential for flavor, season both the crust and the chicken itself.
- Large eggs: The glue that holds the almond mixture onto the chicken, beat them well so they coat evenly.
- Olive oil for frying: Just enough to sear the crust before baking, creating that initial golden layer.
- Kale: Use curly or lacinato, both work, just remove the tough stems or you'll be chewing forever.
- Olive oil for salad: Helps break down the kale fibers when you massage it, turning it tender and glossy.
- Lemon juice: Brightens everything and works with the oil to soften the greens.
- Red onion: Slice it thin so it adds bite without overwhelming the salad.
- Cherry tomatoes: Juicy pops of sweetness that balance the tangy sumac.
- Fresh parsley: A handful of green freshness that doesn't compete with the kale.
- Sumac: The star spice, fruity and tart, it makes the whole salad sing.
- Toasted slivered almonds: Extra crunch and a callback to the crusted chicken, tie the plate together.
Instructions
- Get the oven ready:
- Preheat to 375°F and line a baking sheet with parchment so the chicken doesn't stick. This also makes cleanup easier.
- Mix the crust:
- Combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl. Stir well so every scoop has even flavor.
- Prep the egg wash:
- Beat the eggs in another bowl until smooth. This helps the coating cling evenly to the chicken.
- Coat the chicken:
- Pat each breast dry with paper towels, dip in egg, then press into the almond mixture on both sides. Don't skip the pressing part or the crust will fall off.
- Sear for color:
- Heat olive oil in a large skillet over medium heat and sear each breast for 2 to 3 minutes per side until golden. You're building flavor, not cooking it through yet.
- Bake until done:
- Transfer the seared chicken to the baking sheet and bake for 12 to 15 minutes, until the internal temperature hits 165°F. Let it rest a few minutes before slicing.
- Massage the kale:
- While the chicken bakes, put torn kale in a large bowl with olive oil, lemon juice, and salt. Use your hands to massage for about 2 minutes until the leaves turn darker and softer.
- Toss the salad:
- Add red onion, cherry tomatoes, parsley, and sumac to the kale and toss everything together. Taste and adjust salt if needed.
- Finish with almonds:
- Sprinkle toasted slivered almonds over the salad just before serving so they stay crunchy. Plate the chicken alongside the greens.
Save One night I plated this for my sister, who's usually suspicious of anything green and leafy. She finished the kale first, then asked if I had more. The chicken was good, she said, but the salad surprised her. That's when I realized the dish works because neither part outshines the other, they just make each other better.
Storing and Reheating
Store leftover chicken in an airtight container in the fridge for up to three days, but keep the salad separate or the kale will wilt. Reheat the chicken in a 350°F oven for about 10 minutes to bring back some of the crust's crispness, microwaving makes it soggy. The salad is best fresh, but if you need to prep ahead, massage the kale and store it dressed, then add tomatoes and almonds right before serving.
Swaps and Variations
Turkey cutlets work just as well as chicken and cook a little faster, so watch the timing. If you can't find sumac, a mix of lemon zest and a pinch of mild chili flakes gives a similar brightness. For a dairy-free version, skip the Parmesan and add nutritional yeast to the almond coating, it won't melt the same but it still tastes savory and rich.
Serving Suggestions
This pairs beautifully with roasted sweet potatoes or a simple quinoa pilaf if you want more on the plate. A crisp Sauvignon Blanc cuts through the richness of the almond crust, or pour a light Pinot Noir if you prefer red. If you're feeling fancy, scatter pomegranate seeds or thinly sliced radishes over the salad for extra color and crunch.
- Serve with warm flatbread or pita on the side to scoop up any leftover salad.
- Drizzle a little extra lemon juice over the chicken just before serving for brightness.
- Double the almond crust ingredients and freeze half for an even faster weeknight meal next time.
Save This is the kind of meal that feels like a small victory, something you can make on a weeknight that still feels special. It's proof that a little crunch and a good spice can turn dinner into something worth sitting down for.
Recipe FAQs
- → Can I prepare the chicken coating in advance?
Yes, you can mix the almond meal, Parmesan, and spices up to 2 days ahead and store in an airtight container in the refrigerator. Coat the chicken just before cooking for the crispiest results.
- → How do I prevent the almond crust from burning?
Sear the chicken quickly over medium heat for 2-3 minutes per side to create a golden crust, then finish cooking in the oven at 375°F. This prevents the almonds from burning while ensuring the chicken cooks through completely.
- → Can I use a different type of nut for the coating?
Absolutely. Crushed pecans, hazelnuts, or walnuts work well as substitutes for almond meal. Ensure they're finely ground for even coating and adjust cooking time if needed based on the nut's oil content.
- → Why do I need to massage the kale?
Massaging kale with olive oil and lemon juice breaks down the tough cell walls, making the leaves tender and easier to digest. This process also removes bitterness and creates a more pleasant texture for the salad.
- → What can I substitute for sumac?
If sumac isn't available, use a combination of lemon zest and a pinch of paprika for a similar tangy, slightly citrusy flavor. Za'atar seasoning also works well as it contains sumac along with complementary herbs.
- → How should I store leftovers?
Store the chicken and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven for 10 minutes to maintain crispiness. The salad is best enjoyed fresh but will keep for 1-2 days.