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Crispy Chicken
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Crispy Chicken

Crispy Chicken

with Brown-Butter Corn and Cucumber Tomato Salad

Fried chicken is the ultimate comfort food. The only problem? It often comes with a side of guilt. Our chefs, Freida and Nate, found a way around this by coating chicken thighs with panko and sour cream. The combination of this richly flavored cut of meat and ridiculously easy breading produces the enviable crispiness of the Southern chicken dish without the actual frying.


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

Total Time30 minutes


serving amount

12 ounce

Chicken Thighs

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon


1 teaspoon

Garlic Powder

1 unit

Corn on the Cob

2 tablespoon

Sour Cream

(Contains Milk)

2 unit

Persian Cucumber

4 ounce

Grape Tomatoes

2 tablespoon

White Wine Vinegar

1 unit


¼ ounce


Not included in your delivery

1 tablespoon


(Contains Milk)

1 tablespoon

Olive Oil






Nutrition Values

/ per serving
Calories450 kcal
Energy (kJ)1883 kJ
Fat21 g
Saturated Fat8 g
Carbohydrate34 g
Sugar9 g
Dietary Fiber6 g
Protein39 g
Cholesterol168 mg
Sodium145 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.


Large Bowl
Large Pan



Wash and dry all produce. Preheat the oven to 400 degrees. Shuck and cut the corn kernels off the cob. Thinly slice the cucumbers. Halve the tomatoes. Thinly slice the chives. Cut the lemon into wedges.

Marinate the salad

Toss the cucumbers, tomatoes, vinegar, 1 Tablespoon chives, and a large drizzle of olive oil together in a medium bowl. Season with salt and pepper.

Crust the chicken

In a large bowl, combine the panko, paprika, garlic powder, and a large pinch of salt and pepper. Place the chicken in a medium bowl with 2 Tablespoons sour cream and a large pinch of salt and pepper. Turn to thoroughly coat. Press each chicken thigh into the panko mixture. Set aside.


Cook the chicken: Heat a drizzle of olive oil in a large ovenproof pan over medium-high heat. Once hot, add the chicken. (TIP: If you don’t have an ovenproof pan, transfer the chicken to a baking sheet after browning each side.) Cook 3-4 minutes per side, until golden brown but not yet cooked through. Reduce the heat if the chicken is browning too quickly. Transfer the pan to the oven to finish cooking, about 8 minutes.


Cook the corn: Meanwhile, brown 1 Tablespoon butter in a large pan over medium heat. Once melted, add the corn. Cook, tossing, for 3-4 minutes, until the corn is golden and the butter is browned and fragrant. Season with salt and pepper.


Plate and serve: Serve the crispy chicken alongside the cucumber tomato salad and brown-butter corn. Squeeze the lemon wedges over the chicken and garnish with the remaining chives. Enjoy!