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
2 unit(s)
Chicken Breasts
½ cup
Panko Breadcrumbs
(Contains Wheat)
350 g
Yellow Potato
2 unit(s)
Chicken Broth Concentrate
4 tbsp
All-Purpose Flour
(Contains Wheat)
1 tbsp
BBQ Seasoning
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
113 g
Red Cabbage, shredded
1 tbsp
White Wine Vinegar
(Contains Sulphites)
4 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Wheat, Crustaceans, Fish, Mustard, Sesame, Soy, Milk, Sulphites, Egg)
56 g
Carrot, julienned
Not included in your delivery
3 tbsp
Oil*
2 tbsp
Unsalted Butter*
0.38 tsp
Salt*
¼ tsp
Sugar*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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.
- 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, then 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.
- 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.**
- 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.
- 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.
- Divide chicken, coleslaw and fries between plates.
- Serve gravy on the side for dipping.