Golden Breaded Chicken
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Golden Breaded Chicken

Golden Breaded Chicken

with Potato Wedges and Honey Mustard

A twist on a simple chicken dinner that the whole family will love. Sweet and zesty honey mustard is a delicious dip for tender breaded chicken and sweet potatoes alike. Do your kiddos love chicken fingers? Thickly cut the chicken into sticks they can grab, dip and devour.

Family Friendly
Low CO2

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

Preparation Time35 minutes
Cooking Time


serving amount

280 g

Chicken Thighs

460 g

Russet Potato

80 g


56 g

Spring Mix

½ tbsp

Seasoned Salt

½ cup

Panko Breadcrumbs

(Contains Wheat)

2 tbsp


(Contains Egg, Mustard)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 tbsp


2 tbsp

Dijon Mustard

(Contains Mustard)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

Not included in your delivery

5 tbsp


½ tsp


0.06 tsp


¼ tsp



Nutrition Values

Calories960 kcal
Fat56 g
Saturated Fat10 g
Carbohydrate73 g
Sugar16 g
Dietary Fiber5 g
Protein42 g
Cholesterol155 mg
Sodium1810 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Large Bowl


Prep and roast potato wedges

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, 2 tsp seasoned salt and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.

Prep and coat chicken

Meanwhile, combine panko and Parmesan in a shallow dish. Pat chicken dry with paper towels. Season both sides with remaining seasoned salt and pepper. Add chicken and mayo to a medium bowl, then toss to coat. Working with one piece of chicken at a time, press both sides into panko mixture to coat completely.

Cook chicken

Heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil, then chicken. (NOTE: Don't overcrowd the pan. Cook in batches for 4 ppl, using 2 tbsp oil per batch.)Pan-fry on one side until golden-brown, 4-5 min. (NOTE: Reduce heat to medium-low if chicken is browning too quickly.)Flip each piece and add another 1 tbsp oil. Pan-fry until golden-brown, 4-5 min.** (NOTE: If cooking in batches, wipe the pan clean, then cook the second batch the same way.)Transfer to a cutting board. Cover loosely with foil to keep warm.

Make honey mustard

Meanwhile, add honey and 1 1/2 tbsp Dijon (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Make dressing

Add vinegar, remaining Dijon, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.

Finish and serve

Cut tomato into 1/2-inch pieces. Add spring mix and tomatoes to the large bowl with dressing, then toss to combine. Thinly slice chicken. Divide chicken, potato wedges and salad between plates. Serve honey mustard alongside for dipping.