Save to Pinterest The sound of panko hitting hot oil is what hooked me on this salad. I wasn't even planning to make fried chicken that afternoon, just a quick kale bowl, but I had leftover breadcrumbs and a craving for crunch. The way the chicken turned golden and shattered under my fork made every green leaf taste like an event. Now I can't imagine kale any other way.
I made this for a friend who swore she hated kale, and she scraped her bowl clean without saying a word until the end. Then she asked if I'd write down the dressing recipe on a napkin. I did, and she still texts me photos every time she makes it. That's when I knew this one was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Slicing them thin is the secret to quick, even frying and maximum crunch per bite.
- All purpose flour: This first coat helps the egg stick and creates a base layer that keeps the panko from falling off.
- Eggs: Beaten well, they act like glue and give the panko something to cling to during frying.
- Panko breadcrumbs: These Japanese style crumbs are airier than regular breadcrumbs, so they fry up lighter and crispier.
- Garlic powder and paprika: They add warmth and a hint of smokiness without overpowering the chicken.
- Vegetable oil: Use enough to come halfway up the chicken so it fries evenly and doesn't steam.
- Kale: Choose curly or Lacinato, both work, but remove those tough stems or they'll never soften.
- Cherry tomatoes: Their sweetness cuts through the richness of the fried chicken and adds little bursts of juice.
- Red onion: Slice it as thin as you can so it stays crisp and doesn't overwhelm the other flavors.
- Toasted pecans or walnuts: Optional, but they add a buttery crunch that makes the salad feel more complete.
- Parmesan cheese: A little goes a long way and adds a salty, nutty finish.
- Extra virgin olive oil: The base of the dressing, it carries all the other flavors and coats every leaf.
- Pure maple syrup: This balances the sharpness of the Dijon and vinegar with just enough sweetness.
- Dijon mustard: It emulsifies the dressing and gives it a tangy backbone.
- Apple cider vinegar: Bright and slightly fruity, it wakes up the kale and keeps the dressing from feeling heavy.
- Garlic clove: Minced fine, it adds a sharp bite that mellows as it sits in the dressing.
Instructions
- Prep the chicken:
- Lay each breast flat on your cutting board and slice horizontally through the middle so you end up with four thin cutlets. They'll cook faster and give you more crispy surface area.
- Set up your breading stations:
- Line up three shallow dishes, one with flour, one with beaten eggs, and one with panko mixed with garlic powder, paprika, salt, and pepper. This assembly line makes breading quick and keeps your hands from turning into dough.
- Bread the chicken:
- Dredge each cutlet in flour, shake off the excess, dip it in egg, then press it into the panko mixture on both sides. Make sure every inch is covered or you'll get bald spots that won't crisp up.
- Fry the chicken:
- Heat about half an inch of oil in a large skillet over medium high heat until it shimmers. Fry the cutlets for three to four minutes per side until they're golden brown and cooked through, then move them to a paper towel lined plate and let them rest for five minutes before slicing into strips.
- Make the dressing:
- Whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, salt, and pepper in a small bowl until it's smooth and creamy. Taste it and adjust the sweetness or tang to your liking.
- Massage the kale:
- Put the chopped kale in a large bowl, drizzle half the dressing over it, and use your hands to massage the leaves for a minute or two. You'll feel them soften and turn darker green, which means they're ready.
- Assemble and serve:
- Add the cherry tomatoes, red onion, nuts, and Parmesan to the kale, then toss everything with the remaining dressing. Top with the sliced crispy chicken and serve right away while the chicken is still warm.
Save to Pinterest One night I served this to my brother, who usually orders takeout and avoids anything green. He ate two bowls and asked if I could teach him how to make it. We spent the next Sunday frying chicken together in my kitchen, and now he makes it for his friends. It's funny how a salad can become someone's gateway into actually cooking.
Making It Lighter
If you want to skip the frying, you can bake the breaded chicken at 425 degrees Fahrenheit for eighteen to twenty minutes, flipping halfway through. It won't be quite as crispy, but it's still golden and satisfying, and you don't have to stand over a hot pan. I do this on weeknights when I'm too tired to deal with oil splatter.
Swaps and Additions
You can swap the kale for spinach or mixed greens if that's what you have, though you won't need to massage them. Sliced avocado adds creaminess, and dried cranberries bring a sweet chew that plays well with the tangy dressing. I've also thrown in roasted sweet potato cubes when I had leftovers, and it turned the salad into something heartier.
Serving and Storing
This salad is best eaten right after you assemble it, while the chicken is still warm and crispy. If you need to make it ahead, keep the chicken, dressing, and greens separate until you're ready to serve. Leftover chicken can be reheated in the oven at 375 degrees for about ten minutes to crisp it back up.
- Store any extra dressing in a jar in the fridge for up to a week and shake it before using.
- The massaged kale will keep for a day, but it gets softer the longer it sits.
- Don't dress the whole salad if you're not eating it all at once or it'll wilt and lose its texture.
Save to Pinterest This is the kind of salad that makes people rethink what salad can be. It's hearty, crunchy, and full of flavor, and it never feels like you're missing out on anything.
Recipe FAQs
- → How do I keep the chicken crispy?
Ensure the oil is heated to medium-high heat before frying. Pat the breaded chicken dry before cooking, and let it rest on paper towels immediately after frying to absorb excess oil. Serve the salad right away to maintain crispness.
- → Can I make this salad ahead of time?
Prepare the kale and dressing separately up to 4 hours ahead. Massage the kale with dressing just before serving, and cook the chicken fresh. Store components in separate containers in the refrigerator.
- → What's the best way to slice chicken breasts?
Place each breast on a cutting board and carefully slice horizontally with a sharp knife to create two thin cutlets. This ensures even cooking and crispier results with the breading.
- → How do I know when the chicken is fully cooked?
Fry each cutlet 3–4 minutes per side until golden brown. Internally, the chicken should reach 165°F (74°C). You can also cut into the thickest part—no pink should remain inside.
- → Is there a healthier cooking method for the chicken?
Yes, bake the breaded chicken at 425°F (220°C) for 18–20 minutes, flipping halfway through. This reduces oil consumption while still achieving a crispy, golden exterior.
- → What can I substitute for kale?
Spinach or mixed greens work well as alternatives. Adjust massage time based on the green's texture—spinach requires less massage than kale to soften.