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
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.
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
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
Customize It Instructions
If using mahi-mahi, pat dry and halve. Follow same instructions as chicken in Steps 3 and 4, cooking until golden brown and mahi-mahi reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.
Prepare Ingredients and Make Slaw
Trim and thinly slice green onions.
In a mixing bowl, combine slaw mix, ⅔ the sour cream (reserve remaining for chicken), 2 tsp. olive oil, seasoning blend, and a pinch of salt and pepper. Set aside, stirring once before serving.
Pat chicken breasts dry and, on a separate cutting board, cut into ¾" strips.
Bake the Biscuits
In another mixing bowl, combine biscuit mix, 3 Tbsp. water, and green onions 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, 15-18 minutes.
Rinse bowl clean and reserve.
While biscuits bake, prepare chicken.
Prepare the Chicken
Combine remaining sour cream and ⅓ cup cold water in reserved rinsed mixing bowl. In another mixing bowl, combine flour and a pinch of salt and 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. Set aside to dry slightly, 5 minutes.
While chicken dries, heat oil.
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.
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 chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.
Remove 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 chicken with hot honey. Bon appétit!
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