Meal Kit
Honey Dijon Chicken Tenders
with Sriracha fries
Prep & Cook Time: 40-50 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Wheat, Soy
Chef
Sarah Thomsen
Let's just say it out loud: there's nothing wrong with eating chicken tenders as an adult. In fact, there's everything that's right about it. It's small pieces, delightfully crisped, that are just perfect for dipping the into honey Dijon sauce. Grown-ups have to change the car's oil, pay taxes, fix the roof, go to work, renew our driver's license, file insurance claims, mow the lawn…. we shouldn't feel bad, after doing all that, in enjoying some chicken tenders.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 6 fl. oz. Canola Oil
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⅓ cup Tempura Mix
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½ cup Panko Breadcrumbs
- 1 fl. oz. Honey
- 2 Green Onions
- ¾ oz. Dijon Mustard
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½ oz. Crispy Fried Onions
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½ tsp. Sriracha Salt
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.
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Nutrition (per serving)
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Calories800
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Carbohydrates77g
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Net Carbs72g
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Fat35g
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Protein42g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 3 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
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1 Bake the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil and a pinch of salt. Massage oil and seasoning into potatoes.Spread into a single layer and bake in hot oven until lightly browned, 25-28 minutes, tossing fries halfway through.Carefully, remove fries to a mixing bowl and gently toss with Sriracha salt (to taste). Fries will be hot! Use a utensil.While fries bake, continue recipe. -
2 Prepare Ingredients and Make Sauce
Crush crispy onions.
Trim and thinly slice green onions.Combine honey and mustard in another mixing bowl. Set aside.Pat chicken breasts dry and, on a separate cutting board, cut into 3/4" strips. Season all over with a pinch of salt. -
3 Prepare the Chicken
Place panko on a plate.
Combine tempura mix and 1/4 cup water in another mixing bowl until a thin batter forms, like a pancake batter. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Transfer chicken pieces to tempura batter, coating each piece completely and evenly. Allow excess batter to drip off, and transfer chicken pieces to plate with panko. Flip pieces until coated entirely with panko, pressing gently to adhere. -
4 Cook the Chicken
Place a medium non-stick pan over medium heat and add canola oil. Heat oil, 3 minutes.
While oil heats, line a plate with a paper towel.After 3 minutes, test oil temperature by adding a pinch of panko 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, lay chicken tenders in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.Remove from burner. Transfer chicken to towel-lined plate. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce, then crispy onions and green onions. Bon appétit!
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