Meal Kit
Culinary Collection
Crispy Fried Chicken Sandwich
with buttermilk-dill fries, coleslaw, and spicy mayo
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Sesame
- Fiber-Rich
- Protein-Packed
Chef
Nick Di Giovanni
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 1 Lemon
- 4 oz. Buttermilk Biscuit Mix
- 4 oz. Slaw Mix
- 2 Potato Rolls
- 3¼ oz. Dill Pickle Slices
- 3 fl. oz. Canola Oil
- 2.64 oz. Mayonnaise
- 2 tsp. Buttermilk-Dill Seasoning
- ¼ fl. oz. Hot Sauce
- 1 tsp. Blackening 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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Calories1540
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Carbohydrates109g
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Net Carbs103g
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Fat99g
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Protein53g
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Sodium3040mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 3 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Mallet
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 1 Tbsp. olive oil, 1/4 tsp. salt, buttermilk-dill seasoning, and a pinch of pepper. Spread into a single layer.Roast in hot oven until browned, 25-30 minutes, tossing once halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare Ingredients and Make Slaw and Spicy Mayonnaise
Reserve pickle juice from pickle pouch.
Halve lemon and juice.In a mixing bowl, combine slaw mix, 1 tsp. lemon juice (reserve remaining for hot sauce), 1/3 the mayonnaise (reserve remaining for hot sauce and chicken), 1 tsp. pickle juice (reserve remaining for chicken), and a pinch of salt and pepper. Set aside.In another mixing bowl, combine half the remaining mayonnaise (reserve remaining for chicken), hot sauce (to taste), 1 tsp. remaining lemon juice, and a pinch of salt. Set aside. -
3 Prepare the Chicken
Pat chicken dry.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness.In another mixing bowl, combine chicken, remaining mayonnaise, 1 tsp. remaining pickle juice, and blackening seasoning. Massage mayonnaise, pickle juice, and blackening seasoning into chicken.Evenly spread biscuit mix on a plate.Transfer chicken to plate with biscuit mix and flip until evenly coated. Don't worry if it's clumpy! The clumpier the mixture, the crispier the chicken. -
4 Fry the Chicken
Place a large non-stick pan over medium-high heat and add canola oil. Let oil heat, 3 minutes.
Test oil temperature by adding a pinch of biscuit mix to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.Lay chicken away from you in hot oil. Fry until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Remove from burner. Transfer chicken to a cooling rack or a towel-lined plate. -
5 Toast Rolls and Finish Dish
Toast rolls, as desired.
Alternatively, place rolls directly on oven rack, cut-side down, in hot oven and toast until lightly browned, 3-4 minutes.Plate dish as pictured on front of card, topping bottom roll half with spicy mayonnaise (to taste), pickles, chicken, slaw, then top roll half. Bon appétit!
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