Crispy Chicken Thighs

Name: Crispy Chicken Thighs with a Cucumber Tomato Salad and Brown Butter Corn
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Corn on the Cob; 2 unit Persian Cucumber; 4 ounce Grape Tomatoes; ¼ ounce Chives; 1 unit Lemon; 2 tablespoon White Wine Vinegar; ½ cup Panko Breadcrumbs; 1 teaspoon Paprika; 1 teaspoon Garlic Powder; 12 ounce Chicken Thighs; 2 tablespoon Sour Cream; 1 tablespoon Olive Oil; 1 tablespoon Butter; Salt; Pepper

with a Cucumber Tomato Salad and Brown Butter Corn

Recipe Development TeamPublished on July 11, 2017

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Fried chicken is the ultimate comfort food. The only problem? All that grease and, well, frying. Our chefs found a way around this by coating chicken thighs with panko breadcrumbs and sour cream. The combination of this richly flavored cut of meat and a super-easy breading technique reproduces the impeccable crispiness of the Southern classic without the gallons of oil.

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Corn on the Cob

2 unit

Persian Cucumber

4 ounce

Grape Tomatoes

¼ ounce

Chives

1 unit

Lemon

2 tablespoon

White Wine Vinegar

½ cup

Panko Breadcrumbs

(Contains: Wheat)

1 teaspoon

Paprika

1 teaspoon

Garlic Powder

12 ounce

Chicken Thighs

2 tablespoon

Sour Cream

(Contains: Milk)

Not included in your delivery

1 tablespoon

Olive Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2259 kJ

Calories540 kcal

Fat26 g

Saturated Fat9 g

Carbohydrate46 g

Sugar12 g

Dietary Fiber6 g

Protein40 g

Cholesterol170 mg

Sodium220 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Large Bowl

•Large Pan

Instructions

Wash and dry all produce. Preheat oven to 400 degrees. Cut corn kernels from cob. Thinly slice cucumbers into rounds. Halve tomatoes lengthwise. Thinly slice chives. Cut lemon into wedges.

Add cucumbers, tomatoes, vinegar, 1 TBSP chives, and a large drizzle of olive oil to a medium bowl and toss to combine. Season with salt and pepper. Set aside to marinate.

Combine panko, paprika, garlic powder, and a large pinch of salt and pepper in a large bowl. Place chicken, sour cream, and a large pinch of salt and pepper in another medium bowl and toss to coat. Press chicken into panko mixture, coating all over in crumbs.

Heat a drizzle of olive oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add chicken and cook until crumbs are browned, 3-4 minutes per side (TIP: Lower heat if crumbs brown too fast.) Transfer pan to oven and roast chicken until no longer pink in center, about 8 minutes (transfer chicken to a baking dish first if your pan isn’t ovenproof).

Meanwhile, melt 1 TBSP butter in another large pan over medium heat. Add corn and cook, tossing, until corn is a deep golden and butter is slightly browned and nutty-smelling. Season with salt and pepper.