Panko-Crusted Chicken
with Spiced Fries and Gravy
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.
Ingredients
280 g
Chicken Thighs
½ cup
Panko Breadcrumbs
(Contains Wheat)
460 g
Russet Potato
2 unit
Chicken Broth Concentrate
4 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
(Contains Sulphites)
170 g
Coleslaw Cabbage Mix
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
3 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
0.38 tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
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.
