Crispy Chicken Biscuit Open-Faced Sandwiches and Spicy Honey Mustard
with sweet onion coleslaw
Prep & Cook Time:45-55 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
A note about serious food allergies
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.
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.
You Will Need
Medium Non-Stick Pan
Small Non-Stick Pan
Before You Cook
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 pork chops, follow same instructions as chicken in Steps 2 and 3, flipping every 4-5 minutes until golden brown and pork reaches minimum internal temperature, 8-10 minutes per side.
Make the Slaw and Hot Sauce
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 Dijon honey mustard dressing. Set aside.
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 clean work surface.
Spread flour-water mixture evenly on chicken, then top evenly with panko, pressing firmly to adhere. Repeat with second side.
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.
Warm the Biscuits
Place a small non-stick pan over medium high heat. Add ½ tsp. olive oil and swirl to cover.
Add biscuits to hot pan, cut side down. Cook until golden brown, 1-2 minutes.
Remove biscuits from pan. Remove from burner.
Finish the Dish
Halve chicken across the width.
Plate dish as pictured on front of card, topping biscuits with chicken and spicy honey mustard. Bon appétit!
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