Meal Kit

Fried Chicken Tacos

with Brussels sprout slaw and comeback sauce

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Intermediate

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)

  • 4 oz. Shredded Brussels Sprouts
  • Info
    2 oz. Flour
  • 6 fl. oz. Canola Oil
  • Info
    6 Small Flour Tortillas
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • Info
    3 oz. Sour Cream
  • Info
    2 tsp. Buttermilk-Dill Seasoning
  • Info
    1½ fl. oz. Comeback Sauce
  • Info
    1 oz. Shredded Cheddar-Jack Cheese

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
    1521
  • Carbohydrates
    78g
  • Fat
    115g
  • Protein
    52g
  • Sodium
    1719mg

Recipe Steps

You Will Need

  • Pepper
  • 1 Medium Non-Stick Pan
  • 4 Mixing Bowls

Before You Cook

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

    Make the Brussels Sprout Slaw

    Combine half the sour cream (reserve remaining for chicken), Brussels sprouts, and seasoning blend in a mixing bowl. Refrigerate until plating.

  2. 2

    Prepare the Chicken

    Place a medium non-stick pan over medium-high heat and add canola oil. Let heat, 5 minutes. While oil heats, pat diced chicken dry, and season all over with a pinch of pepper. In another mixing bowl, combine remaining sour cream and 1 Tbsp. water. Place flour in another mixing bowl. Place half the diced chicken in sour cream-water mixture, coating completely. Then transfer to bowl with flour, coating completely. Repeat with remaining diced chicken.

  3. 3

    Fry the Chicken

    Line a plate with a paper towel. 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 if necessary, carefully add diced chicken to hot oil. Cook until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side. Transfer chicken to towel-lined plate. Rest, at least 5 minutes.

  4. 4

    Warm the Tortillas

    Wrap tortillas in a damp paper towel and microwave until warmed, 30-60 seconds. Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.

  5. 5

    Finish the Dish

    In another mixing bowl, combine comeback sauce and 1 Tbsp. water. Plate dish as pictured on front of card, filling tortillas with chicken, cheese, comeback sauce, and slaw. Bon appétit!

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