Meal Kit
Nashville Hot Chicken Strips
with remoulade slaw
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
David Padilla
The traditional Nashville hot preparation involves white bread, pickles, and a whole mess of cayenne bringing heat to the game. We've made accommodations for more ginger palates, and forwent the white bread, but the spirit and flavor lives on with these strips. Breaded, fried, and tossed in seasoned butter, these tender chicken strips are almost better than the real thing. And in case you missed the pickle, we've added it to the slaw, another modification we've made to tradition that we think does the real deal proud.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 6 fl. oz. Canola Oil
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⅓ cup Tempura Mix
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1 oz. Mayonnaise
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1 oz. Butter
- 0.951 oz. Pickle Relish
- 2 tsp. Blackening Seasoning
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) QOjneyOw
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Calories580
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Carbohydrates20g
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Net Carbs18g
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Fat36g
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Protein40g
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Sodium1460mg
Recipe Steps
You Will Need
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
- 1 Microwave-Safe Bowl
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 Prepare the Slaw and Butter
Combine slaw mix, pickle relish, mayonnaise, and a pinch of salt and pepper in a mixing bowl. Set aside.
Place butter in a microwave-safe bowl and microwave until melted, 30-60 seconds.Add blackening seasoning to bowl with butter and stir to combine. Set aside. -
2 Prepare the Chicken
Pat chicken breasts dry. Slice each chicken breast lengthwise into four equal strips, about 3/4" wide.
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3 Heat Oil and Batter Chicken
Place a medium non-stick pan over medium heat and add canola oil.
While canola oil heats, add tempura, 1/4 cup water, and a pinch of pepper in another mixing bowl and stir until a thin batter forms.Add chicken strips to bowl and coat completely. -
4 Fry the Chicken
Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Remove chicken strips from batter, letting excess drip off. Working in batches if necessary, lay chicken strips in hot oil and flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-6 minutes.While chicken is cooking, thoroughly wash bowl chicken strips were battered in. Add seasoning-butter mixture and cooked chicken strips to bowl and toss to coat. Season with a pinch of salt and pepper. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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