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Crispy Hot Honey Chicken Sandwich

with garlic pepper cottage fries

Prep & Cook Time: 20-30 min.

Cook Within: 4 days

Difficulty Level: Expert

Spice Level: Medium

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 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

Every word in this title sounds like it perfectly belongs, and perfectly belongs in your box and on your plate. Crispy chicken, much beloved from Japan to California and back again, with a hint of jalapeño, and a whole lot of hot honey drizzling its sweet heat goodness right on the crisp. We can't even wait for it, we may start chewing on the computer screen.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    2 Brioche Buns
  • 5 fl. oz. Canola Oil
  • Info
    ½ cup Panko Breadcrumbs
  • Info
    0.88 oz. Mayochup
  • Info
    2 Pepperjack Cheese Slices
  • Info
    ½ oz. Crispy Jalapeños
  • ½ oz. Hot Honey
  • 2 tsp. Garlic Pepper

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

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

    Roast the Potatoes

    Cut potatoes into 1/4"-thick rounds.

    Place potatoes on prepared baking sheet and spray with cooking spray. Season with garlic pepper. Massage seasoning into potatoes.

    Spread potatoes into a single layer. Roast in hot oven until tender and starting to brown, 16-18 minutes.

    Carefully remove from oven and immediately season with a pinch of salt and pepper.

    While potatoes roast, continue recipe.

  2. 2

    Prepare the Chicken

    Place a medium non-stick pan over medium heat. Add canola oil and let heat, 5 minutes.

    While oil heats, place panko on a plate. Line another plate with a paper towel.

    Pat chicken dry. Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere.

  3. 3

    Cook the Chicken

    Test oil temperature by adding a pinch of panko 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 and flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.

    Remove from burner. Transfer chicken to towel-lined plate. Top with a pinch of salt and pepper and cheese. Rest until cheese starts to melt, 4-5 minutes.

    While chicken rests, continue recipe.

  4. 4

    Toast Buns and Finish Dish

    Place buns directly on rack in hot oven, cut side up. Bake until lightly toasted, 3-4 minutes.

    Plate dish as pictured on front of card, topping bottom bun with mayochup, chicken, hot honey (to taste), crispy jalapeños (to taste), and top bun. Bon appétit!

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