Panko Fried Chicken Breasts
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Panko Fried Chicken Breasts

Panko Fried Chicken Breasts

with Spiced Fries and Gravy

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

Allergens:
Wheat
•Sulphites
•Egg
•Mustard
•Milk

The quantities provided above are averages only.

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
DifficultyMedium

Ingredients

serving amount

2 unit

Chicken Breasts

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

170 g

Coleslaw Cabbage Mix

1 tbsp

White Wine Vinegar

(Contains Sulphites)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

56 g

Onion, chopped

Not included in your delivery

¼ tsp

Salt*

¼ tsp

Pepper*

½ cup

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Sugar*

sideBannerName

Nutrition Values

Calories890 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate83 g
Sugar10 g
Dietary Fiber7 g
Protein49 g
Cholesterol170 mg
Sodium1220 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.

Utensils

•Baking Sheet
•Parchment Paper
•Measuring Spoons
•Paper Towel
•Shallow Dish
•Large Pan
•Slotted Spoon
•Large Bowl
•Whisk
•Small pot
•Measuring Cups

Cooking Steps

Roast fries
1

Before starting, preheat the oven to 450ËšF. Wash and dry all produce. Cut potatoes in half lengthwise, then into 1/2-inch slices. Add potatoes, 1 tsp BBQ Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tsp BBQ Seasoning and 1 tbsp oil per sheet.) 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
2

Pat chicken dry with paper towels. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. 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.

Fry chicken
3

Heat 1/4-inch layer oil in a large heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of breading sizzles when added to the pan, add chicken. Cook until golden brown and cooked through, 2-3 min per side.** (NOTE: Don't overcrowd the pan, cook in batches, if necessary.) Using a slotted spoon, transfer chicken to a paper-towel-lined plate. Season with salt and pepper.

Mix coleslaw
4

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

Make gravy
5

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

Finish and serve
6

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