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Garlicky Fried Chicken Sandwiches
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Garlicky Fried Chicken Sandwiches

Garlicky Fried Chicken Sandwiches

with Honey Mustard Mayo & Roasted Carrots

Think you need a fancy meal to really treat your tastebuds? These fried chicken sandwiches beg to differ! Chicken cutlets are spread with sour cream, coated in garlicky panko, and fried until golden and crispy. Toasted buns are stuffed with chicken and a layer of spicy honey-mustard mayo, and the rest of that tangy-sweet dipper is served on the side with roasted carrot fries. It’s casual, downhome comfort food at its finger lickin’ finest!

Allergens:
Eggs
Milk
Soy
Wheat

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

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Carrots

2 unit

Potato Buns

(Contains Eggs, Milk, Soy, Wheat)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 teaspoon

Garlic Powder

10 ounce

Chicken Cutlets

2 tablespoon

Sour Cream

(Contains Milk)

2 tablespoon

Mayonnaise

(Contains Eggs)

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories930 kcal
Fat50 g
Saturated Fat12 g
Carbohydrate80 g
Sugar18 g
Dietary Fiber6 g
Protein39 g
Cholesterol140 mg
Sodium1490 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

Peeler
Baking Sheet
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan
Small Bowl
Whisk

Instructions

Prep
1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrot into sticks (like fries; ours were 3 inches long and 1⁄3 inch thick). Halve buns. • In a shallow dish, combine panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper.

Roast Carrots
2

• Toss carrots on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. • Roast on top rack until tender, 15-20 minutes.

Coat Chicken
3

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with salt and pepper. • Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture until fully coated on both sides.

Fry Chicken
4

• Heat a 1⁄3-inch layer of oil in a large, heavy-bottomed pan over medium- high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. • AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 6 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 6 minutes more.

Mix Mayo & Toast Buns
5

• In a small bowl, whisk together mayonnaise, honey Dijon dressing, and hot sauce to taste (we used the whole packet). Season with salt and pepper. • Toast buns until golden brown.

Finish & Serve
6

• Spread top buns with as much honey mustard mayo as you like. Fill buns with chicken. • Divide sandwiches and carrots between plates. Serve with any remaining honey mustard mayo on the side for dipping.