Adjust rack to top position and preheat oven to 450 degrees.

Using a heavy-bottomed pan or rolling pin, crush walnuts in their bag until finely ground.

In a small bowl, combine walnuts, panko, half the Fry Seasoning (you’ll use the rest in the next step), a large drizzle of olive oil, salt, and pepper.

Pat chicken* dry with paper towels and place in oven-ready tray. (For 4 servings, divide chicken between two trays.) Season all over with remaining Fry Seasoning, salt, and pepper.

Evenly spread tops of chicken with sour cream. Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast chicken on top rack (be sure your oven has preheated!) until browned and cooked through, 15-20 minutes. (For 4 servings, roast two trays side by side on top rack.)

While chicken cooks, wash and dry produce.

Remove and discard any large stems from kale; chop leaves into bite-size pieces. Quarter, core, and thinly slice pear.

Place kale in a large bowl; season with a pinch of salt. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, 1 minute. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.

To bowl with kale, add pear, croutons, and as much dressing as you like. Toss until everything is evenly coated.

Slice chicken crosswise.

Divide chicken and salad between plates and serve.