Meal Kit

Crispy Chicken Biscuit Sandwich and Spicy Honey Mustard

with ranch coleslaw

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 fl. oz. Buttermilk Ranch Dressing
  • Info
    2 Pre-Baked Buttermilk Biscuits
  • Info
    ¼ cup Panko Breadcrumbs
  • 6 fl. oz. Canola Oil
  • ¼ fl. oz. Hot Sauce
  • Info
    1½ fl. oz. Dijon Honey Mustard Dressing
  • 8 oz. Slaw Mix
  • Info
    ¼ oz. Flour
  • 13 oz. Boneless Skinless Chicken Breasts

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
    942
  • Carbohydrates
    53g
  • Fat
    62g
  • Protein
    44g
  • Sodium
    1706mg

Recipe Steps

You Will Need

  • Olive Oil
  • 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
  1. 1

    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. Halve biscuits

  2. 2

    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.

  3. 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. 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.

  4. 4

    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.

  5. 5

    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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