Farmhouse Fried Chicken Tenders
with hot honey, biscuits, and buttermilk ranch slaw
Prep & Cook Time: 40-50 min.
Difficulty Level: Expert
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Come closer, dear customer, for a peek inside the curtain; one of our most popular meals, for all these years we've been providing you delicious and easy dinners, is Farmhouse Fried Chicken. Wonder why? (That was sarcasm, dear customer. Now, curtain closed!) We've translated our secret formula for fantastic fried fowl into finger food, with breaded tenders here that can't be beat. Biscuits and slaw make for traditional and tasty sides, and with a dollop of hot honey… wait, what are you doing? Don't lift up that curtain! No, we're not just eating cookies back here, we're doing important culinary things! In this recipe, chicken is fried in oil, which makes it crispy, delicious...and dangerous. Be very careful around hot oil. If any splatters on your skin, run under cool water immediately.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 6 fl. oz. Canola Oil
- 1 fl. oz. Honey
- 2 Green Onions
- ¼ fl. oz. Hot Sauce
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) pOJgwp3y
You Will Need
- Olive Oil
- Cooking Spray
- 4 Mixing Bowls
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
Before You Cook
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
Prepare Ingredients and Make Slaw
Trim and thinly slice green onions.In a mixing bowl, combine slaw mix, 2/3 the sour cream (reserve remaining for chicken), 2 tsp. olive oil, buttermilk-dill seasoning, and a pinch of pepper. Set aside.Pat chicken dry. Cut into 3/4" strips.
Bake the Biscuits
In another mixing bowl, combine biscuit mix and 1/4 cup water until a thick, spoonable batter forms.Divide batter into two equally-sized biscuits and place on prepared baking sheet. Bake in hot oven until golden brown, 12-15 minutes.Rinse bowl clean and reserve.While biscuits bake, continue recipe.
Prepare the Chicken
Combine remaining sour cream and 1/3 cup cold water in reserved rinsed mixing bowl. In another mixing bowl, combine flour and a pinch of pepper.Dip chicken in sour cream mixture. Then lay in flour mixture, flipping until coated completely. Shake off excess flour.Place on a plate in a single layer. Repeat with remaining chicken strips. Set aside to dry slightly, 5 minutes.While chicken dries, continue recipe.
Fry the Chicken
Line a plate with a paper towel.Place canola oil in a medium non-stick pan over medium heat. Let heat, 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 to hot oil and cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.Transfer to towel-lined plate and season with a pinch of salt and pepper.
Make Hot Honey and Finish Dish
In another mixing bowl, combine honey and hot sauce (to taste).Plate dish as pictured on front of card, drizzling hot honey over chicken and garnishing with green onions. Re-stir slaw before serving. Bon appétit!
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