Family Meal Kit
Crispy Chicken Tenders with BBQ Dipper
and creamed corn
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 4 Russet Potatoes
- 20 oz. Boneless Skinless Chicken Breasts
- 10 oz. Frozen Corn
- 6 fl. oz. Canola Oil
- 4½ oz. BBQ Sauce
- 1 cups Panko Breadcrumbs
- 2 oz. Shredded White Cheddar Cheese
- 2 oz. Cream Cheese
- ⅓ cup Tempura Mix
- 4 tsp. Ranch Seasoning
- 2 tsp. Savory 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.
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Nutrition (per serving)
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Calories1100
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Carbohydrates100g
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Net Carbs94g
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Fat60g
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Protein44g
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Sodium1940mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
- 2 Plates
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 antibiotic free chicken, follow same instructions.
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1 Roast the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 4 tsp. olive oil, 1/4 tsp. salt, ranch seasoning, and 1/4 tsp. pepper. Spread into an even layer.Roast in hot oven until slightly browned and tender, 35-40 minutes, tossing once halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare the Chicken
Pat chicken dry and cut into 1" strips. Season all over with 1/4 tsp. salt and savory seasoning.
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3 Bread the Chicken
Evenly spread panko on a plate.
In a mixing bowl, combine tempura mix and 1/3 cup water. Stir until a thin batter forms, like a pancake batter. If too thick, add cold water, 1 Tbsp. at a time, until the consistency is reached.Place chicken in bowl with batter and stir until evenly coated. Place chicken onto plate with panko and flip until coated alI over, pressing gently to adhere. -
4 Cook the Chicken
Line another plate with a paper towel.
Place a large non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes. Test oil temperature by adding a pinch of 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 if needed, carefully lay chicken away from you in hot oil. Cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to towel-lined plate.While chicken cooks, continue recipe. -
5 Make Creamed Corn and Finish Dish
Place corn in a microwave-safe bowl. Microwave uncovered until heated through, 1-2 minutes.
Carefully remove from microwave. Stir in 2 Tbsp. water, cream cheese, shredded cheese, and a pinch of salt and pepper until combined.Microwave again uncovered until heated through, 60-90 seconds.Carefully remove from microwave and stir to combine.Plate dish as pictured on front of card, serving BBQ sauce on the side for dipping chicken tenders. Bon appétit!
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