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
A note about serious food allergies
Everybody loves fried chicken, but it takes so long and makes a big mess. We came up with a quick and easy recipe that is not only crispy and delicious, but healthier as well. We bread our chicken with kettle cooked potato chips and a creamy dijon mustard spread for heavenly flavor and crunch.
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
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
Pre-heat oven to 350 degrees.
Prepare 2 baking sheets with foil.
Rinse the vegetables
Slice the green onion thinly in the bias (at an angle.)
Make the Breading
Set up three bowls (medium, medium, and large) next to each other for your breading process. In the leftmost bowl, mix ¾ cup flour and a pinch of salt and pepper. In the middle bowl, whisk the heavy cream and dijon mustard together. In the bowl on the right, crush the potato chips and mix with the remaining ¼ cup of flour.
Cook the Chicken
Season the chicken legs with salt and pepper. Coat the legs with flour in the first bowl, tapping off any excess. Next, dip the pieces in the middle bowl dijon cream. Finally, dip the chicken in bowl crushed potato chips. Place the chicken on a baking sheet on the middle rack in the oven and cook for 15 minutes. After 15 minutes, flip the chicken, rotate the pan, and cook for an additional 15 minutes, or until breading is browned and juices of the chicken run clear.
Roast the Corn
While the chicken is cooking, make the corn. Place the butter in a small microwavable dish. Melt in the microwave for about 15 seconds. Whisk in chipotle powder to taste. Coat the corn with the chipotle butter and season with salt to taste. Place on a baking sheet and roast in the oven for 10-15 minutes or until corn is soft and beginning to brown. Let cool for 5 minutes.
Plate the Dish
Arrange two chicken legs laying against each other on a plate. Place corn next to the chicken and top with sliced green onions.
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