Almond-Crusted Chicken Kale Sumac

The first time I made this, I was looking for something crispy and satisfying that wasn't the usual breadcrumb routine. The almond coating creates this incredible crunch that rivals anything fried, and the sumac salad brings this bright, citrusy punch that cuts through the richness perfectly. Now it is the dinner my friends actually request when they come over.

I served this at a small dinner party last fall, and everyone kept asking what made the chicken taste so special. The secret is really just taking time to press the almond mixture into the chicken so every bite has that perfect coating. One friend admitted she usually hates kale salad but went back for seconds of this one.

Ingredients

• 4 boneless skinless chicken breasts: Pat them completely dry before coating or the almond mixture will not stick properly
• 1 cup almond meal or finely ground almonds: Making your own from raw almonds gives you the freshest flavor
• 1/2 cup grated Parmesan cheese: Adds savory depth that keeps the almond crust from feeling too sweet
• 1 tsp garlic powder and 1/2 tsp smoked paprika: This combination gives a subtle smoky warmth
• 2 large eggs: Room temperature eggs create a better adhesive for the coating
• 2 tbsp olive oil: Use an oil you enjoy tasting since it is part of the final flavor
• 1 large bunch kale: Curly kale works beautifully but lacinato is just as good
• 2 tbsp olive oil and 1 tbsp lemon juice: The acid and fat work together to break down the kale fibers
• 2 tsp sumac: This Middle Eastern spice is essential for that tart, almost lemony flavor
• 1/4 cup toasted slivered almonds: Toast them just until fragrant so they do not burn

Instructions

Get your oven ready:

Preheat to 375°F and line a baking sheet with parchment paper for easy cleanup later.

Mix the coating:

Combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and pepper in a shallow bowl.

Set up your dipping station:

Beat eggs in a separate bowl and keep both bowls near your stovetop.

Coat the chicken:

Dip each breast in eggs, then press firmly into the almond mixture until completely covered.

Sear for crunch:

Heat oil in a large skillet over medium heat and cook chicken 2 to 3 minutes per side until golden.

Finish in the oven:

Transfer chicken to the prepared baking sheet and bake 12 to 15 minutes until it reaches 165°F internally.

Massage the kale:

In a large bowl, work the kale with olive oil, lemon juice, and salt until leaves turn dark and silky.

Build the salad:

Add red onion, cherry tomatoes, parsley, and sumac, tossing everything until evenly combined.

Add the final crunch:

Top with toasted almonds right before serving so they stay crisp.

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My sister called me the day after she tried this, excited because her three kids who claim to hate everything actually cleaned their plates. There is something about that crunch combination, the almonds on the chicken and then the almonds in the salad, that makes this feel special without being fussy.

Making Ahead

You can prepare the almond coating mixture up to three days in advance and store it in an airtight container. The kale salad actually improves after a few hours in the refrigerator, so do not hesitate to make it first and let it marinate while the chicken cooks.

Perfecting the Crust

I learned the hard way that rushing the searing step means the almond coating does not develop that gorgeous golden color. Take those few extra minutes to let it sizzle properly, and the difference in both texture and appearance is remarkable.

Serving Suggestions

This dish feels complete on its own but a light white wine like Sauvignon Blanc makes it feel like a restaurant meal. The brightness pairs beautifully with the nutty crust and tangy sumac.

• Try turkey cutlets instead of chicken for a lovely variation
• Pomegranate seeds add festive color and extra brightness
• Thinly sliced radishes bring a peppery crunch to the salad

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This has become one of those recipes I make when I want something that feels impressive but does not leave me exhausted afterward. Hope it brings the same joy to your table.

Recipe FAQs

→ How do I ensure the chicken crust is extra crispy?

For maximum crispness, ensure the chicken breasts are patted very dry before breading. Sear them in hot olive oil until deeply golden, then finish baking. Using finely ground almond meal also helps create a uniform, crunchy coating.

→ Can I use a different protein instead of chicken?

Absolutely! The almond crust works wonderfully with other proteins. Consider using turkey cutlets or even firm white fish fillets like cod or halibut for a delicious variation.

→ What's the best way to soften kale for the salad?

Massaging the kale leaves with a little olive oil, lemon juice, and salt for about 2 minutes is key. This process breaks down the tough fibers, making the kale much more tender and palatable without cooking.

→ Are there any suggested additions to the sumac salad?

To enhance the salad's flavor and texture, consider adding pomegranate seeds for a burst of sweetness and tartness, or thinly sliced radishes for a peppery crunch. Crumbled feta cheese would also be a lovely addition.

→ What wine pairs well with this meal?

A crisp Sauvignon Blanc would beautifully complement the vibrant flavors of the kale and sumac salad. Alternatively, a light-bodied Pinot Noir would pair nicely with the richness of the almond-crusted chicken.

→ Is this dish suitable for a gluten-free diet?

Yes, this dish is naturally gluten-free as it uses almond meal for the crust instead of wheat flour, and all other ingredients are gluten-free. It's a great option for those with gluten sensitivities.