Meal Kit
Italian Parmesan Fried Chicken
with zucchini and brown sugar butter sweet potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Fried chicken is all the rage, including certain sandwiches that came at us in late summer like a Japanese video game starting with "P” and “Gangnam Style.” But fried chicken isn't just a fad; it's a food constant, delicious in multiple cultures and forms. Here, the gentle dusting of green onions and Parmesan after cooking give it a crunchy, cheesy edge, unique and flavorful. Avoid the lines, and the fads, but not the flavor with this chicken.
In Your Box (serves 2)
- 18 oz. Sweet Potato
- 13 oz. Boneless Skinless Chicken Breasts
- 2 Zucchini
- 6 fl. oz. Canola Oil
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3 oz. Flour
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3 oz. Sour Cream
- 2 Green Onions
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⅗ oz. Butter
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½ oz. Grated Parmesan
- ½ oz. Light Brown Sugar
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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Calories980
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Carbohydrates97g
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Net Carbs87g
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Fat44g
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Protein52g
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Sodium1710mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 3 Mixing Bowls
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
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 Cook the Sweet Potato
Peel and cut sweet potato into large chunks. Bring a medium pot with potato chunks covered by water to a boil. Cook until fork-tender, 16-18 minutes.
Reserve 1/2 cup potato cooking water. Drain potatoes into a colander and return to pot.Add 2/3 the sour cream (reserve remaining for chicken), half the potato cooking water, butter, brown sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Mash until smooth. If too dry, add remaining potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While potatoes cook, prepare ingredients. -
2 Prepare the Ingredients
Trim and thinly slice green onions.
Trim zucchini ends and cut into 1/4" slices on an angle.In a mixing bowl, combine Parmesan and 1 tsp. green onions (reserve remaining for zucchini). Set aside.Pat chicken breasts dry. Cover chicken with plastic wrap, and using a heavy object, pound to an even 1/2" thickness. Unwrap, and season both sides with a pinch of salt and pepper. -
3 Roast the Zucchini
Place zucchini and remaining green onions on prepared baking sheet and toss with 1/2 tsp. olive oil and a pinch of salt and pepper.
Spread into a single layer. Roast in hot oven until tender, 10-12 minutes, flipping once halfway through.While zucchini roasts, prepare chicken. -
4 Prepare the Chicken
Place canola oil in a medium non-stick pan over medium heat. Heat oil, 5 minutes.
While oil heats, mix remaining sour cream and 1/4 cup water in another mixing bowl. Place flour in a shallow bowl or on a plate.Dip chicken in sour cream mixture until completely coated. Then place chicken in flour, flipping to cover both sides, pressing gently to adhere. Repeat process to double-coat chicken, then place chicken on a plate. For less mess, use one hand for wet mixture, and the other hand for flour. -
5 Fry Chicken and Finish Dish
Line a plate with 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.Place chicken in hot oil and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side.Transfer to towel-lined plate. Sprinkle chicken immediately with Parmesan-green onion mixture.Plate dish as pictured on front of card. Bon appétit!
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