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
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.
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
Cook grits according to package directions with ¼ tsp salt. Add peppers, corn, half of the scallion tops and cheese. Stir constantly over medium heat until peppers are softened and cheese is evenly distributed, 1-2 minutes. Remove from heat, cover and set aside.
Place flour in a mixing bowl. Add enough water to make a slurry mixture. In another bowl, add panko. Season chicken with ½ tsp salt and a pinch of pepper. Dip diced chicken into slurry mixture and then coat with panko. Repeat with all chicken and set on a plate.
Heat oil in a medium pan over medium heat. Test temperature of oil by adding a little slurry to the oil. Fry chicken until lightly browned and cooked through.
Finish The Dish
Add a little water to the grits if they firmed up. Top grits and chicken with hot sauce to taste. Garnish with remaining scallion tops.
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