Meal Kit

Fried Chicken Po' Boy

with parmesan fingerlings potato

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, 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 Roma Tomato
  • Info
    ½ oz. Grated Parmesan
  • ½ oz. Baby Arugula
  • 3 Tbsp. Cornstarch
  • Info
    1.9 oz. Remoulade
  • 12 oz. Fingerling Potatoes
  • Info
    2 Potato Buns
  • 12 oz. Diced 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


    Slice roma tomatoes ¼ inch Cut potatoes in half lengthwise

  2. 2

    Cook Potatoes

    Toss fingerling potatoes with 1 tsp. olive oil, ¼ tsp. salt and a pinch of pepper. In a large nonstick pan over medium high heat, add 1 tsp olive oil. Cook potatoes until browned all over, 3-4 minutes. Transfer to a prepared baking sheet. Spread into a single layer and top with Parmesan cheese. Roast until golden brown and fork-tender, 12-14 minutes.

  3. 3

    Fry Chicken

    Season chicken with ¼ tp salt and a pinch of pepper. Toss pieces with corn starch until coated. "Line a plate with a paper towel. In the same pan, add remaining olive oil over medium high heat. Test oil temperature by adding a pinch of corn starch 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 breast pieces 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. Cook in batches. Transfer chicken to towel-lined plate. Rest at least 5 minutes."

  4. 4

    Finish The Dish

    Place half the remoulade on the bottom bun. Place chicken, tomatoes, arugula and remaining remoulade on the inside of the top bun. Serve with Parmesan wedges.

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