Crispy Hot Honey Chicken
with Carrot Fries and Chive Mashed Potatoes
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 unit
Carrots
24 ounce
Yukon Gold Potatoes
½ ounce
Chives
1 tablespoon
Fry Seasoning
1 cup
Panko Breadcrumbs
(Contains Wheat)
20 ounce
Chicken Cutlets
½ cup
Sour Cream
(Contains Milk)
1.5 ounce
Hot Honey
Not included in your delivery
1 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. 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.) Peel carrots, then halve lengthwise before cutting into 3-inch-long pieces. Cut potatoes into ½-inch cubes. Thinly slice chives.
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.
Meanwhile, toss carrots with a drizzle of oil, half the fry seasoning, and a big pinch of salt and pepper on a foil-lined baking sheet (or the one that you preheated). Roast in oven until lightly browned and tender, 15-20 minutes, tossing halfway through.
Combine panko with a big pinch of salt and pepper on a shallow dish. Pat chicken dry with a paper towel and season with salt, pepper, and remaining fry seasoning. 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.
Heat a thin layer of oil (we used ½ cup) in a large pan over medium 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. Add remaining sour cream, 2 TBSP butter, and half the chives to pot with potatoes. Mash, adding reserved cooking water if needed, until creamy and smooth.
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.
