Crispy Chicken Thighs
with a Cucumber Tomato Salad and Brown Butter Corn
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
Cooking Steps
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.
Divide corn, salad, and chicken between plates. Squeeze a bit of lemon juice over chicken. Garnish with remaining chives and serve.
