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Crispy Hot Honey Chicken Sandwich
with garlic pepper cottage fries
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
Every word in this title sounds like it perfectly belongs, and perfectly belongs in your box and on your plate. Crispy chicken, much beloved from Japan to California and back again, with a hint of jalapeño, and a whole lot of hot honey drizzling its sweet heat goodness right on the crisp. We can't even wait for it, we may start chewing on the computer screen.
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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2 Brioche Buns
- 5 fl. oz. Canola Oil
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½ cup Panko Breadcrumbs
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0.88 oz. Mayochup
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2 Pepperjack Cheese Slices
- ½ oz. Hot Honey
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½ oz. Crispy Jalapenos
- 2 tsp. Garlic Pepper
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) ZqwzEzPG
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Calories1050
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Carbohydrates104g
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Net Carbs99g
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Fat48g
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Protein53g
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Sodium1640mg
Recipe Steps
You Will Need
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 Potatoes
Cut potatoes into 1/4"-thick rounds.
Place potatoes on prepared baking sheet and spray with cooking spray. Season with garlic pepper. Massage seasoning into potatoes.Spread potatoes into a single layer. Roast in hot oven until tender and starting to brown, 16-18 minutes.Carefully remove from oven and immediately season with a pinch of salt and pepper.While potatoes roast, continue recipe. -
2 Prepare the Chicken
Place a medium non-stick pan over medium heat. Add canola oil and let heat, 5 minutes.
While oil heats, place panko on a plate. Line another plate with a paper towel.Pat chicken dry. Transfer chicken to plate with panko and flip until coated on both sides, pressing gently to adhere. -
3 Cook the Chicken
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.
Lay chicken away from you in hot oil and 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. Top with a pinch of salt and pepper and cheese. Rest until cheese starts to melt, 4-5 minutes.While chicken rests, continue recipe. -
4 Toast Buns and Finish Dish
Place buns directly on rack in hot oven, cut side up. Bake until lightly toasted, 3-4 minutes.
Plate dish as pictured on front of card, topping bottom bun with mayochup, chicken, hot honey (to taste), crispy jalapeños (to taste), and top bun. Bon appétit!
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