Crispy Hot Honey Chicken

Name: Crispy Hot Honey Chicken with Roasted Carrots and Chive Mashed Potatoes
Yield: 2 servings
Ingredients: 4 Carrot; 12 oz Potato; 1/4 oz Chives; 1 tbsp Fry Seasoning; 1/2 cup Breadcrumbs; 10 oz Chicken Cutlets; 4 tbsp Sour Cream; 3/4 oz Honey; 1 tsp Vegetable Oil; 1 tbsp Butter; Salt; Black Pepper

with Roasted Carrots and Chive Mashed Potatoes

By Recipe0 System

Turn up your chicken by a notch—or a few—by coating it in a panko breadcrumbs and giving it a drizzle of sweet ‘n’ spicy hot honey. This preparation is like the happy middle ground between plain white meat and deep-fried indulgence—it’s still got all the crispy texture you love, but without loads of oil. The sides also hit that in-the-middle spot between simplicity and deliciousness: easy roasted carrots and silky smooth mashed potatoes with chives.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 Carrot
12 oz Potato
1/4 oz Chives
1 tbsp Fry Seasoning
1/2 cup Breadcrumbs
10 oz Chicken Cutlets
4 tbsp Sour Cream
3/4 oz Honey
1 tsp Vegetable Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. (TIP: For crispier carrots, place a foil-lined baking sheet inside the oven as it preheats.) Wash and dry all produce. Peel carrots, then cut on a diagonal into ½-inchthick pieces. Dice potatoes into ½-inch pieces. Thinly slice chives.
2

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot.
3

Meanwhile, toss carrots on a foil-lined baking sheet (or the one you preheated) with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 20-25 minutes.
4

On a plate, combine panko, remaining Fry Seasoning, and a big pinch of salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Brush chicken all over with half the sour cream. Working one piece at a time, coat chicken on both sides with panko mixture, pressing to adhere.
5

Heat a ¼-inch-layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add chicken and cook until panko is golden brown and chicken is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate. To pot with potatoes, add remaining sour cream, 1 TBSP butter (2 TBSP for 4 servings), and half the chives. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth.
6

Divide chicken, carrots, and potatoes between plates. Drizzle chicken with hot honey (or serve it on the side for dipping). Sprinkle potatoes with remaining chives.

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