Meal Kit

Comeback Chicken Nuggets

with jalapeño ranch oven fries

Prep & Cook Time: 40-50 min.

Difficulty Level: Expert

Spice Level: Mild

Cook Within: 5 days

Contains: Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Crispy all around! Chicken nuggets and fries that you'll 'comeback' to every time!

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 10 oz. Diced Boneless Skinless Chicken Breasts
  • 6 fl. oz. Canola Oil
  • Info
    2 fl. oz. Dip'n Sauce
  • Info
    1½ fl. oz. Jalapeño Ranch Dressing
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    ¼ cup Tempura Mix
  • 2 Green Onions
  • Info
    1 tsp. Ranch Seasoning

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan

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

  • If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.

  1. 1

    Prepare the Ingredients

    Cut potatoes into 1/4"-thick fries. Pat dry.

    Trim and thinly slice green onions.

  2. 2

    Roast the Fries

    Place potatoes on prepared baking sheet and add 2 tsp. olive oil and ranch seasoning. Massage oil and seasoning into potatoes. Spread into a single layer.

    Roast in hot oven until golden-brown and tender, 28-30 minutes, tossing once halfway through.

    While fries roast, continue recipe.

  3. 3

    Prepare the Chicken Nuggets

    Pat chicken dry and season with a pinch of pepper.

    In a mixing bowl, combine tempura mix and 2 Tbsp. water until a thin batter forms. If too thick, add additional water, 1 Tbsp. at a time, until a pancake batter consistency is reached. Add chicken and gently toss to coat.

    Place panko on a plate in an even layer. Working in batches, place chicken on plate with panko, pressing gently to adhere on all sides. Rest, 3 minutes.

    Repeat with remaining pieces.

  4. 4

    Cook the Chicken Nuggets

    Line a plate with a paper towel. Place a medium non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.

    After 5 minutes, test oil temperature by adding a pinch of tempura 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, carefully add chicken to hot pan. Cook until golden brown all over and chicken reaches a minimum internal temperature of 165 degrees, 1-3 minutes per side.

    Remove from burner. Transfer chicken nuggets to towel-lined plate.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing chicken nuggets with green onions and serving comeback sauce on the side for dipping. Drizzle jalapeño ranch dressing (to taste) over fries. Bon appétit!

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