Meal Kit
Fried Chicken with Chipotle Ranch
and cilantro-garlic potatoes
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Sarah Thomsen
You've had all the fried chickens, from the Bluegrass State's favorite colonial to the old cartoon boyfriend of Olive Oyl. But you haven't had one like this: chicken seasoned with the bright flavor of chimichurri, and dipped in a sauce of chipotle ranch. There, you have one more fried chicken to add to the portfolio. Tip: Easier way to mince cilantro? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly minced!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 6 fl. oz. Canola Oil
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1½ fl. oz. Chipotle Ranch Dressing
-
⅓ cup Tempura Mix
- ½ fl. oz. Apple Cider Vinegar
- ¼ oz. Cilantro
- 2 Garlic Cloves
- 2 tsp. Chimichurri 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) EOdMG73G
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Calories830
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Carbohydrates56g
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Net Carbs52g
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Fat50g
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Protein41g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 2 Mixing Bowls
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" dice.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, a pinch of salt, and 1/4 tsp. pepper. Massage oil, salt, and pepper into potatoes.Spread into a single layer and roast in hot oven until browned and tender, 20-25 minutes.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Mince cilantro (no need to stem).
Mince garlic.Pat chicken breasts dry and, on a separate cutting board, cut lengthwise into 3/4" strips. Season all over with seasoning blend. -
3 Make the Cilantro-Garlic Sauce
In a mixing bowl, combine apple cider vinegar, 4 tsp. olive oil, garlic, and cilantro. Set aside.
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4 Heat Oil and Prepare Tempura Batter
Place a medium non-stick pan over medium-high heat and add canola oil. Heat oil, 5 minutes.
While oil heats, in another mixing bowl, stir tempura mix and 1/4 cup water until the consistency of pancake batter. If too thick, add additional water, 1 Tbsp. at a time. Add chicken strips and gently stir or toss to coat evenly.After 5 minutes, test oil temperature by adding a pinch of 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. -
5 Fry Chicken and Finish Dish
Line a plate with a paper towel.
Working in batches if necessary, lay chicken strips in hot oil. Flip occasionally until crispy, golden brown, and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes.Remove cooked chicken to towel-lined plate.Plate dish as pictured on front of card, topping potatoes with cilantro-garlic sauce and serving dressing on the side for dipping chicken. Bon appétit!
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