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Crispy Hot Honey Chicken

Crispy Hot Honey Chicken

with Carrot Fries and Chive Mashed Potatoes

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Turn up your chicken by a notch—or a few—by coating it in a panko breadcrumbs and giving it a drizzle of sweet ‘n’ spicy hot honey. This preparation is like the happy middle ground between plain white meat and deep-fried indulgence—it’s still got all the crispy texture you love, but without loads of oil. The sides also hit that in-the-middle spot between simplicity and deliciousness: easy roasted carrots with warm carrots and silky smooth mashed potatoes with chives.

Tags:Spicy
Allergens:WheatMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

3 unit

Carrots

12 ounce

Yukon Gold Potatoes

¼ ounce

Chives

1 tablespoon

Fry Seasoning

½ cup

Panko Breadcrumbs

(ContainsWheat)

10 ounce

Chicken Cutlets

4 tablespoon

Sour Cream

(ContainsMilk)

¾ ounce

Hot Honey

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3012 kJ
Calories720 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate63 g
Sugar18 g
Dietary Fiber8 g
Protein32 g
Cholesterol155 mg
Sodium450 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
Aluminum Foil
Medium Pot
Baking Sheet
Baking Dish
Paper Towel
Large Pan
Potato Masher
Instructionsarrow up iconarrow up icon
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1

Adjust rack to upper position and preheat oven to 450 degrees. (TIP: For crispier carrots, leave a foil-lined baking sheet inside the oven while it preheats.) Wash and dry all produce. Peel carrots, then halve lengthwise. Cut into 3-inch-long pieces. Dice potatoes into ½-inch pieces. Thinly slice chives.

2

Place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 15 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot.

3

Meanwhile, toss carrots with a drizzle of oil, 1 tsp Fry Seasoning, and a big pinch of salt and pepper on a foil-lined baking sheet (or the one that you preheated). Roast, tossing halfway through, until lightly browned and tender, 15-20 minutes.

4

Combine panko with remaining Fry Seasoning and a big pinch of salt and pepper. Pat chicken dry with paper towels. Season all over with salt and pepper. Brush chicken all over with half the sour cream. Working one piece at a time, coat chicken all over with panko mixture, pressing to adhere.

5

Heat a ¼-inch layer of oil in a large pan over medium-high heat. Add chicken and cook until panko is golden brown and meat is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate and set aside. To pot with potatoes, add remaining sour cream, 2 TBSP butter, and half the chives. Mash, adding reserved cooking water if needed, until creamy and smooth.

6

Divide chicken, carrots, and potatoes between plates. Drizzle hot honey over chicken (or serve it on the side for dipping). Sprinkle remaining chives onto potatoes.