Meal Kit
Crispy Hot Honey Chicken Sando
with relish aioli and oven fries
Prep & Cook Time: 30-40 min.
Spice Level: Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
Chef
Laura Alpern
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
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2 Brioche Buns
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½ cup Panko Breadcrumbs
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1.32 oz. Mayonnaise
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2 Pepperjack Cheese Slices
- 0.62 oz. Pickle Relish
- ½ oz. Hot Honey
- ½ tsp. Seasoned Salt Blend
- ¼ tsp. Red Pepper Flakes
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) oql59eOk
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Calories1040
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Carbohydrates95g
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Net Carbs90g
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Fat50g
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Protein52g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
- 3 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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Follow same instructions.
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1 Roast the Fries
Cut potatoes into 1/4” fries and pat dry.
Place fries, 2 tsp. olive oil, and seasoned salt on prepared baking sheet. Massage oil and seasoning into fries. Spread into a single layer.Roast in hot oven until lightly browned, 25-30 minutes, tossing fries halfway through.Carefully remove from oven.While fries roast, continue recipe. -
2 Prepare the Chicken
Place panko on a plate and spread into an even layer.
Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Season both sides with 1/4 tsp. salt, 1/4 tsp. pepper, and half the red pepper flakes (use less if spice-averse; remaining are yours to use as you please!).In a mixing bowl, combine 1/3 the mayonnaise (reserve remaining for sauce) and 1 tsp. water.Evenly top both sides of chicken with mayonnaise mixture. Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere. -
3 Toast the Buns
Place a medium non-stick pan over medium heat.
Add buns, cut-side down, to hot, dry pan. Toast until slightly browned, 1-2 minutes.Transfer to another plate and set aside. Keep pan over medium heat; no need to wipe clean. -
4 Cook the Chicken
Line another plate with a paper towel.
Add 2 Tbsp. olive oil to hot pan.Add chicken and cook undisturbed until browned, 2-3 minutes.Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Evenly top chicken with cheese (to taste). Cover until melted, 1-2 minutes.Remove from burner. Transfer chicken to towel-lined plate and evenly top with hot honey (to taste).While chicken cooks, continue recipe. -
5 Make Sauce and Finish Dish
In another mixing bowl, combine remaining mayonnaise and relish. Set aside.
Plate dish as pictured on front of card, topping bottom bun with sauce, chicken, and top bun. Bon appétit!
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