Panko Fried Chicken
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
4 unit
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
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
½ cup
Oil*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
¼ tsp
Pepper*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F. 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.)
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 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 thighs. 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.
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.
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.
Divide chicken, slaw and fries between plates. Serve gravy on the side for dipping.
