All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Fried chicken is all the rage, trendy and cool like Korean TV shows with mollusks in their title. But fried chicken isn't just a fad; it's a food constant, delicious in multiple cultures and forms. Here, the gentle dusting of Parmesan after cooking give it a crunchy, cheesy edge. Avoid the lines, and the fads, but not the flavor with this chicken. Tip: Having trouble cutting that wobbly sweet potato? Trim off 1/4" along its length and cut that section into 1/2" dice. Turn sweet potato onto its flat side. You now have a flat base to work from while you dice remaining sweet potato.
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
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
Cook the Sweet Potatoes
Peel and cut sweet potato into large, evenly-sized chunks. Bring a medium pot with sweet potato chunks covered by water to a boil. Cook until fork-tender, 16-18 minutes.
Reserve 1/2 cup sweet potato cooking water. Drain sweet potatoes into a colander and return to pot.Add 2/3 the sour cream (reserve remaining for chicken), half the sweet potato cooking water, softened butter, brown sugar, 1/2 tsp. salt, and 1/4 tsp. pepper. Mash until smooth. If too dry, add remaining sweet potato cooking water, 1 Tbsp. at a time, until desired consistency is reached. Cover and set aside.While sweet potatoes cook, continue recipe.
Prepare the Ingredients
Trim zucchini ends and cut into 1/4" slices on an angle.
Pat chicken 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.
Roast the Zucchini
Place zucchini 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, continue recipe.
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 a mixing bowl. Place flour on a plate.Dip chicken in sour cream mixture, coating completely. Transfer chicken to plate with flour, flipping until completely coated, and pressing gently to adhere.Repeat process, coating chicken twice in sour cream and flour. For less mess, use one hand for wet mixture, and the other hand for flour.
Fry Chicken and Finish Dish
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.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. Top immediately with cheese.Plate dish as pictured on front of card. Bon appétit!
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