Hot Honey Fried Chicken and Cheesy Grits with Green Beans
$5.99 per serving
Prep & Cook Time:45-55 min.
Cook Within:5 days
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.
You Will Need
Medium Non-Stick Pan
Large 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
Prepare the Ingredients
Trim ends off green beans.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Pat chicken breasts dry. Cover chicken with plastic wrap and use a heavy object to pound to an even ½" thickness. Remove plastic wrap.
Cook the Grits
Bring 1½ cups water and ½ cup milk(not included in your box) to a boil in a small pot.
Once liquid is boiling, stir in grits and ½ tsp. salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.
Remove from burner and stir in cheese, a pinch of salt, and a pinch of pepper until combined. Cover and set aside. If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.
Bread the Chicken
Place a medium non-stick pan over medium-high heat. Add ½ cup canola oil(not included in your box) and let heat, 5 minutes.
While oil heats, combine 3 Tbsp. flour(not included in your box) and 4 Tbsp. water in mixing bowl until a batter the consistency of pancake batter forms. Place panko on a plate.
Dredge chicken in flour-water mixture, coating entirely. Transfer chicken to plate with panko and flip until completely covered, pressing gently to adhere. Repeat with second chicken breast.
Cook 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.
Lay chicken breasts 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.
Transfer chicken to towel-lined plate. Rest at least 5 minutes.
While chicken cooks, cook green beans.
Cook Green Beans and Finish Dish
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add white portions of green onions and cook, 30 seconds.
Add green beans and cook, 1 minute.
Add ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Cover, and cook until tender, 6-8 minutes.
Remove from burner.
Combine honey and red pepper flakes (to taste) in another mixing bowl.
Plate dish as pictured on front of card, topping chicken with honey-red pepper flakes mixture and grits with green portions of green onions. Bon appétit!
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