Meal Kit

Farmhouse Fried Chicken and Honey Mustard

with BBQ Kale and Corn and Jalapeño Cornbread

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

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)

  • 1 Jalapeño Pepper
  • 3 oz. Corn Kernels
  • 1 tsp. BBQ Spice Rub
  • Info
    3 fl. oz. Dijon Honey Mustard Dressing
  • Info
    3 oz. Corn Muffin Mix
  • 4 oz. Kale
  • Info
    2 oz. Flour
  • 2 oz. Smoky BBQ Sauce
  • Info
    1 oz. Sour Cream
  • 13 oz. Boneless Skinless Chicken Breasts

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

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 and Bake The Corn Muffins

    Stem jalapeño, halve, seed, remove ribs, and mince. _Wash hands and cutting board after working with jalapeño. Stem kale and coarsely chop, Prepare a muffin tin with cooking spray. In a bowl, combine corn muffin mix, ¼ cup cold water and jalapenos until a tick batter forms. Divide batter evenly into four compartments of prepared muffin tin. Bake in hot oven until muffin tops are lightly browned and start to crack, 15-17 minutes. While muffins bake, prepare The kale.

  2. 2

    Cook The Kale

    In a medium pot over medium heat, add 1 tsp olive oil and kale. Cook 2-3 minutes or until slightly wilted. Add ¼ cup water and cover pot. Cook until kale is softened, 7-9 minutes. Remove lid and stir in corn, bbq seasoning, and a pinch of salt and pepper. Cook 1-2 minutes.

  3. 3

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Combine sour cream and 2 tablespoons cold water in a mixing bowl. In another mixing bowl, add flour. Dip chicken in sour cream mixture, then flour mixture, shaking off excess. Transfer to a plate in a single layer. Repeat with remaining chicken. Set aside to dry slightly, 5 minutes. While chicken dries, heat oil.

  4. 4

    Fry The Chicken

    Line a plate with a paper towel. Heat 2 tablespoons olive oil in a medium non-stick pan over medium heat, 5 minutes. After 5 minutes, test oil temperature by adding a pinch of flour 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, add chicken and cook until golden brown and internal temperature reaches 165 degrees, 4-6 minutes per side. Remove to towel-lined plate.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping chicken with honey mustard and kale mixture with bbq sauce. Bon appétit!

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