Meal Kit
Crispy Chicken Biscuit Open-Faced Sandwiches
with sweet onion coleslaw
Prep & Cook Time: 45-55 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
Amazingly crispy and tender chicken is placed between two flaky, delicious biscuits and drizzled with a bit of honey mustard spicy goodness. You'll eat this sandwich so fast, you might forget about the yummy fresh slaw on the side. Well, that can be dessert; we won't tell.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 6 fl. oz. Canola Oil
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2 Pre-Baked Buttermilk Biscuits
- 2 fl. oz. Sweet Vidalia Onion Dressing
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1½ fl. oz. Honey Dijon Mustard Dressing
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¼ cup Panko Breadcrumbs
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¼ oz. Flour
- ¼ fl. oz. Hot Sauce
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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Calories980
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Carbohydrates64g
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Net Carbs60g
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Fat61g
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Protein42g
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Sodium1700mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 3 Mixing Bowls
- 1 Small 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
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If using shrimp, follow same instructions as chicken in Steps 2 and 3; skip pounding shrimp. Fry until golden brown and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using sirloin steak, follow same instructions as chicken in Steps 2 and 3, frying until golden brown and steaks reach minimum internal temperature, 4-6 minutes per side.
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1 Prepare Ingredients and Make Spicy Honey Mustard
Combine slaw mix, sweet onion dressing, and a pinch of salt in a mixing bowl. Set aside.
In another mixing bowl, combine hot sauce (to taste) and honey mustard dressing. Set aside.Halve biscuits. -
2 Prepare the Chicken
Combine flour and 2 tsp. water in another mixing bowl. If too thick, stir in another 1 tsp. water.
Pat chicken breasts dry and season both sides with a pinch of pepper.Cover chicken breasts with plastic wrap and use a heavy object to pound to an even 1/8" thickness. Remove plastic wrap and place chicken on a plate.Spread flour-water mixture evenly on chicken, then top evenly with panko, pressing firmly to adhere. Repeat with second side. -
3 Fry the Chicken
Line a plate with a paper towel. Place a medium non-stick pan over medium-high heat and add canola oil. Let heat, 3 minutes.
After 3 minutes, test oil temperature by adding a pinch of flour to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Cooking in batches if necessary, lay chicken breasts away from you in hot oil and flip every 4-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes per side.Transfer chicken to towel-lined plate.EDITORS: UPDATE THIS TIMING LANGUAGE SO IT'S LESS CONFUSING--JUST DO "4-5 MIN PER SIDE" -
4 Toast the Biscuits
Place a small non-stick pan over medium high heat. Add 1/2 tsp. olive oil and swirl to coat.
Add biscuits to hot pan, cut side down. Toast until golden brown, 1-2 minutes.Remove from burner. Remove biscuits from pan. -
5 Finish the Dish
Halve chicken across width.
Plate dish as pictured on front of card, topping biscuits with chicken and spicy honey mustard. Bon appétit!
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