Crispy Chicken
with Brown-Butter Corn and Cucumber Tomato Salad
Crispy fried chicken isn’t too far behind pizza on the list of dishes the entire family loves. But since we’re not big fans of frying, our chefs decided to coat richly flavored chicken thighs with a panko and sour cream breading. The result? A dish we promise tastes exactly like the Southern classic, without the frying!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
24 ounce
Chicken Thighs
1 cup
Panko Breadcrumbs
(Contains Wheat)
2 teaspoon
Paprika
2 teaspoon
Garlic Powder
2 unit
Corn on the Cob
4 tablespoon
Sour Cream
(Contains Milk)
4 unit
Persian Cucumber
4 ounce
Grape Tomatoes
4 tablespoon
White Wine Vinegar
2 unit
Lemon
¼ ounce
Chives
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
4 teaspoon
Olive Oil
unit
Salt
unit
Pepper
Nutrition Values
Utensils
Instructions
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 lemons into wedges.
Toss the cucumbers, tomatoes, 1/2 the vinegar, 2 Tablespoons chives, and a drizzle of olive oil together in a medium bowl. Season with salt and pepper. TIP: Feel free to add more or less vinegar depending on your family’s preference.
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 4 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.) Cook 3-4 minutes per side, until golden brown but not yet cooked through. Reduce 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 2 Tablespoons 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!
