Panko-Crusted Chicken
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Panko-Crusted Chicken

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!

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

½ cup

Panko Breadcrumbs

(Contains Wheat)

350 g

Yellow Potato

2 unit(s)

Chicken Stock Powder

(Contains Soy)

4 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

BBQ Seasoning

113 g

Red Cabbage, shredded

1 tbsp

White Wine Vinegar

(Contains Sulphites)

4 tbsp


(Contains Egg, Mustard)

56 g

Carrot, julienned

Not included in your delivery

3 tbsp


2 tbsp

Unsalted Butter*

(Contains Milk)

0.38 tsp


¼ tsp


¼ tsp



Nutrition Values

Calories970 kcal
Fat60 g
Saturated Fat14 g
Carbohydrate71 g
Sugar9 g
Dietary Fiber6 g
Protein37 g
Cholesterol185 mg
Sodium2120 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
Large Non-Stick Pan
Large Bowl
Small pot
Measuring Cups


Roast fries

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.)

Prep chicken

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 (2 tbsp) mayo. Working with one piece of chicken at a time, press each piece into panko mixture to coat completely.

Cook chicken

Heat 2 tbsp (4 tbsp) oil 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 bottom of the oven until cooked through, 12-14 min.**

Mix coleslaw

Meanwhile, whisk together vinegar, remaining mayo, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) sugar in a large bowl. Add cabbage and carrots. Season with pepper, then toss to coat.

Make gravy

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

Finish and serve

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