Crispy Chicken Biscuit Sandwich and Spicy Honey Mustard
with ranch 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
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
Make Slaw and Hot Sauce
Combine slaw mix and buttermilk ranch dressing 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
Pat chicken breasts dry, and season both sides with a pinch of pepper.
Combine flour and 2 tsp. water in another mixing bowl. If too dry, stir in 1 tsp. water.
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.
Working in batches if necssary, 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.
Toast the Biscuits
Place a small non-stick pan over medium-high heat with ½ tsp. olive oil.
Add biscuits to hot pan, cut side down. Cook until golden brown, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping bottom biscuit with chicken, spicy honey mustard, and top biscuit. Bon appétit!
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