Meal Kit
Chicken Nuggets 'N' Cheddar Biscuits
with chili maple syrup
Prep & Cook Time: 40-50 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 6 fl. oz. Canola Oil
- 4 oz. Buttermilk Biscuit Mix
- 2 oz. Flour
- 2 oz. Light Sour Cream
- 1 fl. oz. Pure Maple Syrup
- 1 oz. Shredded Cheddar Cheese
- 2 Green Onions
- ½ fl. oz. Hot Sauce
- ⅓ oz. Butter
- ½ tsp. Garlic and Parsley Seasoning
- ¼ tsp. Red Pepper Flakes
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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Calories960
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Carbohydrates68g
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Net Carbs66g
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Fat58g
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Protein41g
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Sodium1820mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
- 1 Small Non-Stick Pan
- 2 Plates
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Prepare the Ingredients
In a mixing bowl, combine sour cream, hot sauce (to taste), a pinch of salt and pepper, and 1/4 cup water. Set aside.
Trim and thinly slice green onions, keeping white and green portions separate.Pat chicken dry. Transfer chicken to bowl with sour cream mixture and stir until coated. -
2 Bread the Chicken
Combine flour, garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper on a plate. Spread into an even layer.
Place chicken onto plate with flour mixture, shaking off any excess sour cream mixture back into bowl. Flip chicken to coat all sides, pressing gently to adhere. Rest, 10 minutes.While chicken rests, continue recipe. -
3 Bake the Biscuits
In another mixing bowl, combine biscuit mix, 1/4 cup water, half the cheese (reserve remaining for topping), and green portions of green onions. Stir until a thick and tacky dough forms.
Place four equally-sized dollops of biscuit mix on prepared baking sheet, leaving 3" of space in between. Evenly top each biscuit with remaining cheese.Bake in hot oven until biscuits are golden-brown, 12-15 minutes.Carefully remove from oven.While biscuits bake, continue recipe. -
4 Fry the Chicken
Place a medium non-stick pan over medium-high heat and add canola oil. Let oil heat, 5 minutes.
Line another plate with a paper towel.Test oil temperature by adding a pinch of flour mixture to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Lay chicken away from you in hot oil. Flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes.Remove from burner. Transfer chicken to towel-lined plate and evenly top with a pinch of salt.While chicken cooks, continue recipe. -
5 Make Sauce and Finish Dish
Place a small non-stick pan over medium heat and spray with cooking spray.
Add white portions of green onions and a pinch of red pepper flakes (to taste; reserve remaining for garnish) to hot pan. Stir occasionally until white portions of green onions are slightly browned, 1-2 minutes.Add maple syrup. Stir to combine and bring to a simmer.Once simmering, remove from burner. Stir in softened butter until melted and combined.Plate dish as pictured on front of card, garnishing with remaining red pepper flakes (to taste). Serve sauce on the side for dipping. Bon appétit!
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