Family Meal Kit
Tortilla Crunch Chicken Nuggets
with roasted potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
Chef
David Welch
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In Your Box (serves 4)
- 24 oz. Red Potatoes
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 6 fl. oz. Canola Oil
- 3 fl. oz. Buttermilk Ranch Dressing
- 1 cups Panko Breadcrumbs
- ⅓ cup Tempura Mix
- 1 oz. Tortilla Strips
- 0.88 oz. Mayonnaise
- ½ oz. Grated Parmesan Cheese
- ¼ oz. Cilantro
- 1 tsp. Garlic Salt
- 1 tsp. Fajita 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)
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Calories680
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Carbohydrates64g
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Net Carbs59g
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Fat34g
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Protein37g
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Sodium1520mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
- 2 Plates
- 1 Large Non-Stick Pan
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 Ingredients
Cut potatoes into 1/2" pieces.
Stem and coarsely chop cilantro.Coarsely crush tortilla strips.Pat chicken dry. Season all over with fajita seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Roast the Potatoes
Place potatoes on prepared baking sheet. Toss with 1 Tbsp. olive oil, a pinch of salt, garlic salt, and ¼ tsp. pepper. Spread into a single layer.
Roast in hot oven until potatoes are browned and tender, 25-27 minutes, stirring once halfway through.Carefully remove from oven. Stir in mayonnaise, cheese, and cilantro until combined. Sheet will be hot! Use a utensil.While potatoes roast, continue recipe. -
3 Prepare the Batter and Panko Mixture
In a mixing bowl, combine tempura mix and 5 Tbsp. water until a thin batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until a pancake batter consistency is reached.
Set aside.Combine panko and crushed tortilla strips on a plate and spread into an even layer. -
4 Assemble the Chicken
Add chicken to bowl with batter and toss until coated.
Working in batches, transfer chicken to plate with panko mixture and flip until coated all over, pressing gently to adhere. -
5 Cook Chicken and Finish Dish
Line another plate with a paper towel.
Place a large non-stick pan over medium heat and add canola oil. Let oil heat, 5 minutes.After 5 minutes, test oil temperature by adding a pinch of tempura 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.Working in batches, carefully add chicken to hot pan. Cook until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 1-3 minutes per side.Remove from burner and transfer chicken to towel-lined plate. Season all over with 1/4 tsp. salt.Plate dish as pictured on front of card. Serve dressing on side for dipping. Bon appétit!
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