Nashville Fried Chicken Tenders with Parmesan Mashed Potatoes and Green Beans
$5.99 per serving
Prep & Cook Time:60+ 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
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
Make the Mashed Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes.
Reserve 1 cup potato cooking water. Drain potatoes in a colander and return to pot. Add 1 Tbsp. butter(not included in your box) (reserve remaining for sauce), cream cheese, half the Parmesan (reserve remaining for garnish), ¼ cup potato cooking liquid, ¼ tsp. salt, and a pinch of 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 boil, prepare ingredients.
Prepare Ingredients and Make Hot Sauce
Trim ends off green beans.
Mix remaining butter(not included in your box) , 1 tsp. olive oil, and hot sauce in a mixing bowl until completely combined. Set aside.
Pat chicken dry and, on a separate cutting board, slice each breast lengthwise into four equal strips, about ¾" wide.
Season all over with a pinch of salt and pepper.
Bread the Chicken
Carefully, crack 1 large egg(not included in your box) open and pour into a mixing bowl. Whisk or stir vigorously until yolk and white is combined.
Set up a breading station: place ¼ cup flour(not included in your box) on a plate, mixing bowl with egg next, and last, place panko on another plate.
Place a chicken strip on flour plate first, coating completely. Then dip in egg, coating completely. Then place on panko, flipping to coat and pressing gently to adhere panko.
Place breaded chicken strip on a plate and repeat with remaining chicken strips.
Fry The Chicken
Place a medium pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 5 minutes.
While oil heats, line a plate with a paper towel.
After 5 minutes, 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. Tent with foil and rest at least 5 minutes.
Cook Green Beans and Finish Dish
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add green beans to hot pan and stir occasionally until tender, 8-10 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Top with tomato seasoning and a pinch of salt and pepper. Remove from burner.
Plate dish as pictured on front of card, garnishing mashed potatoes with remaining Parmesan. Bon appétit!
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