Spicy Big Red Chicken Sando
with fries
Prep & Cook Time: 35-45 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
- 2 Brioche Buns
- 3¼ oz. Sweet & Spicy Dill Pickle Slices
- ½ cup Panko Breadcrumbs
- 0.88 oz. Mayonnaise
- 2 tsp. Gochujang Red Pepper Paste
- ½ oz. Hot Honey
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)
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Calories1090
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Carbohydrates120g
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Net Carbs113g
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Fat45g
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Protein51g
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Sodium1980mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Butter
- Salt
- Olive Oil
- 1 Baking Sheet
- 1 Medium Non-Stick Pan
- 1 Microwave-Safe Bowl
- 1 Microwave
- 2 Plates
- 1 Mallet
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 Roast the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into an even layer.Roast in hot oven until browned and tender, 25-30 minutes, tossing once halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare the Chicken
Pat chicken dry and season both sides with a pinch of salt and pepper.
Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap. -
3 Bread the Chicken
Evenly spread panko on a plate.
Evenly spread mayonnaise on both sides of chicken.Place chicken onto plate with panko, pressing gently to adhere to both sides. Rest, 5 minutes. -
4 Fry the Chicken
Line another plate with a paper towel.
Place a medium non-stick pan over medium heat and add 3 Tbsp. olive oil. Test oil temperature by adding a pinch of panko to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.After 5 minutes, carefully lay chicken away from you in hot oil. Flip every 1-2 minutes until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 10-14 minutes.Remove from burner. Transfer chicken to towel-lined plate. Season both sides with a pinch of salt.While chicken cooks, continue recipe. -
5 Make Sauce, Heat Buns, and Finish Dish
In a microwave-safe bowl, combine gochujang (to taste), hot honey (to taste), and 1 Tbsp. salted butter. Microwave until butter is melted, 20-30 seconds.
Carefully remove from microwave and stir to combine.Heat buns to your preference using a toaster or microwave. Alternatively, place a large non-stick pan over medium heat and add buns, cut-side down, to hot, dry pan. Toast until lightly browned, 1-2 minutes.Plate dish as pictured on front of card, topping bottom bun with chicken, sauce (to taste), pickles (to taste), then top bun. Bon appétit!
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