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American Recipes
Crispy Chicken

Crispy Chicken

with Brown-Butter Corn and Cucumber Tomato Salad

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Rated 3.3 / 4out of 4258 ratings
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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.

Allergens:WheatMilk

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Thighs

½ cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Paprika

1 teaspoon

Garlic Powder

1 unit

Corn on the Cob

2 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Persian Cucumber

4 ounce

Grape Tomatoes

2 tablespoon

White Wine Vinegar

1 unit

Lemon

¼ ounce

Chives

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 tablespoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1882.8 kJ
Calories450 kcal
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.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Large Bowl
Pan
Large Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

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
Marinate the salad
2

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
Crust the chicken
3

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.

4

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.

5

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.

6

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!