Meal Kit
Family
Grown-Up Chicken Nuggets
with oven fries and ranch slaw
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
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Over 30g protein
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 4)
- 4 Russet Potatoes
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Slaw Mix
- 6 fl. oz. Canola Oil
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4 fl. oz. Dip'n Sauce
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3 fl. oz. Buttermilk Ranch Dressing
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1 cups Panko Breadcrumbs
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½ cups Tempura Mix
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2 tsp. Ranch 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) DOp8NWOr
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Calories740
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Carbohydrates63g
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Net Carbs58g
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Fat38g
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Protein36g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 2 Mixing Bowls
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Plates
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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Roast the Fries
Cut potatoes into 1/4"-thick fries. Pat dry.
Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil and ranch seasoning. Spread into a single layer.Roast in hot oven until golden-brown and tender, 35-40 minutes, tossing once halfway through.While fries roast, continue recipe. -
2 Prepare the Chicken Nuggets
Pat chicken dry and season all over with 1/4 tsp. pepper.
In a mixing bowl, combine tempura mix and 1/4 cup water until a thin batter forms. If too thick, add additional water, 1 Tbsp. at a time, until a pancake batter-like consistency is reached. Add chicken and gently toss to coat.Place panko on a plate in an even layer. Working in batches, place chicken onto panko, pressing gently to adhere to all sides. Rest, 3 minutes.Repeat with remaining pieces of chicken. -
3 Cook the Chicken Nuggets
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 all over and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes per side.Remove from burner. Transfer chicken nuggets to towel-lined plate. Season all over with a pinch of salt. -
4 Make the Slaw
In another mixing bowl, combine slaw mix, 1/4 tsp. salt, and ranch dressing. Set aside.
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5 Finish the Dish
Plate dish as pictured on front of card, serving chicken and fries with dip'n sauce for dipping. Bon appétit!
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