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Panko-Crusted Chicken

Panko-Crusted Chicken

with Spiced Fries and Gravy

Custom recipe
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There is nothing better than that first bite of crispy, crunchy panko-crusted chicken! Tonight we are going all out, pairing it with BBQ-spiced fries, gravy and creamy, dreamy coleslaw!


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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 g

Chicken Thighs

½ cup

Panko Breadcrumbs


460 g

Russet Potato

2 unit

Chicken Broth Concentrate

4 tbsp

All-Purpose Flour


1 tbsp

BBQ Seasoning


170 g

Coleslaw Cabbage Mix

1 tbsp

White Wine Vinegar


4 tbsp


(ContainsEgg, Mustard)

Not included in your delivery

3 tbsp


2 tbsp

Unsalted Butter*


0.38 tsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1010 kcal
Fat61 g
Saturated Fat14 g
Carbohydrate81 g
Sugar8 g
Dietary Fiber6 g
Protein38 g
Cholesterol183 mg
Sodium1470 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Large Non-Stick Pan
Large Bowl
Small pot
Measuring Cups
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425˚F. Wash and dry all produce. Halve potatoes lengthwise, then cut into 1/2-inch slices. Add potatoes, 1 tsp BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tsp BBQ Seasoning and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and top of the oven, rotating sheets halfway through.)


Pat chicken dry with paper towels. Season both sides with salt and pepper. Combine panko, half the flour and remaining BBQ Seasoning in a shallow dish. Coat chicken all over with 1 tbsp mayo (dbl for 4 ppl). Working with one thigh at a time, press each thigh into panko mixture to coat completely.


Heat 2 tbsp oil (dbl for 4 ppl) in a large non-stick pan over medium-high heat. When hot, add chicken. (NOTE: Don't overcrowd the pan, cook in batches if necessary.) Cook until golden brown, 2-3 min per side.** Transfer chicken to another parchment-lined baking sheet. Roast in the top of the oven until chicken is cooked through, 12-14 min.**


Meanwhile, whisk together vinegar, remaining mayo, 1/4 tsp salt and 1/4 tsp sugar (dbl both for 4 ppl) in a large bowl. Add coleslaw cabbage mix. Season with pepper, then toss to coat.


Heat a small pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl). Cook, whisking often, until butter melts, 1 min. Add remaining flour. Cook, whisking often, until flour and butter combine, 1 min. Add broth concentrates and 1 cup water (dbl for 4 ppl). Whisk, stirring often, until gravy thickens slightly, 2-3 min. Season with salt and pepper, to taste.


Divide chicken, slaw and fries between plates. Serve gravy on the side for dipping.