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
Breakfast sandwiches are pretty perfect creations. We take 'em to a whole new level by nestling crispy fried chicken, honey butter, pickles, and onions between fluffy buttermilk biscuits. This is the kind of wake up call that will bring everyone to the table, even if they have to grab and go.
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
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
Prepare the Ingredients
Peel onion and slice into thin rounds. Rinse chicken breasts, pat dry, and, on a separate cutting board, slice each into two equal-sized halves.
Make the Honey Butter
In a small pan over low heat, combine honey and butter 1-2 minutes, or until melted. Whisk together and remove from heat.
Warm the Biscuits
Place biscuits on prepared baking sheet. Brush outsides with ⅓ the honey butter. Bake 5-6 minutes, or until warm and flaky. Remove from oven and split biscuits in half. Brush insides with another ⅓ the honey butter. Set aside.
Dredge the Chicken
Season cut chicken breasts with a ½ tsp. salt and a pinch of pepper. In a mixing bowl, combine chicken breading, ¼ tsp. salt, and ¼ tsp. pepper. Coat chicken breasts with breading and shake off any excess.
Fry the Chicken
Line a plate with a paper towel. Heat a medium pan and 2 Tbsp. olive oil over medium heat. Test oil temperature by adding a pinch of breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Add coated chicken breasts to hot oil and fry 5-6 minutes per side, or until breading is browned and crispy and chicken reaches a minimum internal temperature of 165 degrees. Watch closely to avoid burning chicken. Remove from pan and move to towel-lined plate.
Plate the Dish
Place two biscuit bottoms on a plate. Add baby arugula, a round or two of red onion (to taste), fried chicken, and two pickle slices to each sandwich. Drizzle remaining honey butter over chicken, if desired. Top with biscuit halves and enjoy!
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