Meal Kit

Crispy Fried Chicken Tacos

with Brussels sprouts slaw and comeback sauce

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat

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)

  • 6 fl. oz. Canola Oil
  • Info
    1 fl. oz. Comeback Sauce
  • Info
    ½ oz. Crispy Fried Onions
  • Info
    6 Small Flour Tortillas
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    2 oz. Flour
  • Info
    3 oz. Sour Cream
  • Info
    2 tsp. Buttermilk-Dill Seasoning
  • Info
    1 oz. Shredded Cheddar-Jack Cheese
  • 4 oz. Shredded Brussels Sprouts

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
    1531
  • Carbohydrates
    79g
  • Fat
    115g
  • Protein
    52g
  • Sodium
    1684mg

Recipe Steps

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

    PREPARE THE INGREDIENTS

    While oil heats, pat chicken breasts dry, and season both sides with a pinch of pepper. Combine half of sour cream with and 1 Tbsp. water in a mixing bowl. Place flour in another mixing bowl. Dip half of diced chicken breast in sour cream-water mixture, then coat in chicken breading, shaking off any excess. Repeat with second half of diced chicken breast.

  2. 2

    Slaw

    Im a medium combine shaved brussels, remaining sour cream and buttermilk seasoning. mix well and place in fridge until later step.

  3. 3

    FRY THE CHICKEN

    Line a plate with a paper towel. Test oil temperature by adding a pinch of chicken breading 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 breasts away from you in hot oil and flip every 3-5 minutes until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes Transfer chicken to towel-lined plate. Rest at least 5 minutes.

  4. 4

    WARM TORTILLA

    Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds.

  5. 5

    FINISH DISH

    Plate dish as pictured on front of card, filling tortillas with chicken, slaw, comeback sauce, cheese, and crispy onions. Bon appétit!

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