Crispy Hot Honey Chicken
with Roasted Carrots 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 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
4 unit
Carrots
12 ounce
Yukon Gold Potatoes
¼ ounce
Chives
1 tablespoon
Fry Seasoning
½ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
4 tablespoon
Sour Cream
(Contains Milk)
¾ ounce
Hot Honey
Not included in your delivery
1 teaspoon
Vegetable Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. (TIP: For crispier carrots, place a foil-lined baking sheet inside the oven as it preheats.) Wash and dry all produce. Peel carrots, then cut on a diagonal into ½-inchthick pieces. Dice potatoes into ½-inch pieces. Thinly slice chives.
Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot.
Meanwhile, toss carrots on a foil-lined baking sheet (or the one you preheated) with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 20-25 minutes.
On a plate, combine panko, 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 on both sides with panko mixture, pressing to adhere.
Heat a ¼-inch-layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken and cook until panko is golden brown and chicken is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate. To pot with potatoes, add remaining sour cream, 1 TBSP butter (2 TBSP for 4 servings), and half the chives. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth.
Divide chicken, carrots, and potatoes between plates. Drizzle chicken with hot honey (or serve it on the side for dipping). Sprinkle potatoes with remaining chives.
