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
A note about serious food allergies
This stick-to-your-ribs satisfying country classic is an indulgence you've earned. The crispy comfort that only fried chicken can supply is accompanied by mashed potatoes and sweet corn. While that “other” chicken has you eating out of a bucket, this homey treat transports you to an idyllic country farmhouse on the prairie. Yee-Haw! Tip: Make potatoes easier to cut by making a large slice that leaves a flat surface. Place the flat surface on the cutting board and get to dicing!
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.
You Will Need
Before You Cook
Make the Mashed Potatoes
Cut potato into ½" pieces.
Bring a small pot with potato pieces and enough water to cover to a boil. Reduce to a simmer and cook until fork-tender, 12-15 minutes.
Drain potatoes in a colander and return to pot. Add half the butter, ¼ the cream (reserve remaining of each for gravy), ½ tsp. olive oil, and a pinch of salt. Mash until desired consistency is reached. Cover and set aside.
While potato cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle.
Heat canola oil in a medium pan over medium heat, 5 minutes.
While oil heats, pat chicken breasts dry, and season both sides with a pinch of pepper.
Combine mayonnaise and 2 tsp. water in a mixing bowl. Place chicken breading in another mixing bowl.
Dip one chicken breast in mayonnaise-water mixture, then coat completely in chicken breading, shaking off any excess. Repeat with second chicken breast.
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, 10-14 minutes.
Transfer chicken to towel-lined plate. Rest at least 5 minutes.
While chicken rests, cook corn.
Cook the Corn
Place another small pot over medium heat. Add 1 tsp. olive oil and corn to hot pot. Stir occasionally until warmed through, 4-5 minutes.
Transfer corn to a plate and season with a pinch of salt and pepper.
Wipe pot clean and reserve.
Make Gravy and Finish Dish
Return pot used to cook corn to medium heat. Add green onions (reserve a pinch for garnish) and remaining cream and bring to a simmer. Once simmering, stir often until slightly thickened, 3-5 minutes.
Remove from burner and swirl in remaining butter. Season with a pinch of pepper.
If desired, slice chicken into ½" pieces.
Plate dish as pictured on front of card, pouring gravy over chicken and garnishing potatoes with reserved green onions. Bon appétit!
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