Express
BBQ Chicken Sandwich with Fried Pickles
and classic slaw
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 4 Brioche Buns
- 8 oz. Slaw Mix
- 4 fl. oz. Hickory & Brown Sugar BBQ Sauce
- 4 oz. Shredded Cheddar Cheese
- 3¼ oz. Dill Pickle Slices
- 3 fl. oz. Buttermilk Ranch Dressing
- 3 fl. oz. Canola Oil
- ¼ cup Tempura Mix
- 0.88 oz. Mayonnaise
- 4 tsp. Garlic Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories990
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Carbohydrates78g
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Net Carbs74g
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Fat55g
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Protein47g
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Sodium2100mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Mixing Bowls
- 1 Small Pot
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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1 Cook the Chicken
Pat chicken dry. Season both sides with 1/4 tsp. salt and garlic pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Evenly top with cheese and cover. Cook until cheese is melted, 2-3 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Prepare Pickles and Make Batter
Pat pickles dry.
In a mixing bowl, combine tempura mix, 3 Tbsp. water, and a pinch of pepper. Stir until a thick batter forms, like a pancake batter. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
3 Fry the Pickles
Line a plate with a paper towel.
Place a small pot over medium-high heat. Add canola oil and let heat, 5 minutes.While oil heats, transfer pickles to bowl with batter and stir until coated.After 5 minutes, test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Working in batches if necessary, add pickles, shaking off excess batter, to hot pot. Cook until golden-brown, 2-3 minutes.Remove from burner. Transfer pickles to towel-lined plate. -
4 Heat Buns, Assemble Slaw, and Finish Dish
Heat buns to your preference using a toaster or microwave.
Alternatively, place a large non-stick pan over medium heat and add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.While buns heat, in another mixing bowl, combine slaw mix, dressing, and 1/4 tsp. salt.Plate dish as pictured on front of card, topping bottom bun with chicken, BBQ sauce, pickles, mayonnaise, and top bun. Alternatively, serve pickles on the side. Bon appétit!
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