Get cooking. This community is about sharing your experiences and meals. Most of our users have been long time subscribers and offer excellent advice, tips and tricks. This community is not affiliated with the company, HelloFresh. HelloFresh arrow right iconarrow right iconRecipes arrow right iconarrow right iconCrispy Hot Honey Chicken Crispy Hot Honey Chickenwith Roasted Carrots and Chive Mashed PotatoesRead more 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. Tags:Spicy•Family Friendly Allergens:Wheat•Milk Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat. Total Time35 minutes Cooking difficultyEasy Ingredients arrow down iconarrow down icon12 ounce Yukon Gold Potatoes 1 tablespoon Fry Seasoning ½ cup Panko Breadcrumbs (ContainsWheat) 4 tablespoon Sour Cream (ContainsMilk) Not included in your delivery1 tablespoon Butter (ContainsMilk) Nutrition Values/ per serving Nutrition Values arrow down iconarrow down icon/ per serving Energy (kJ)2929 kJ Calories700 kcal Fat31 g Saturated Fat10 g Carbohydrate66 g Sugar21 g Dietary Fiber10 g Protein39 g Cholesterol135 mg Sodium480 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 Utensils arrow down iconarrow down icon•Aluminum Foil •Peeler •Medium Pot •Strainer •Baking Sheet •Paper Towel •Large Pan •Potato Masher 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. 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. 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. 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. 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. 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. |