IN YOUR BOX
12 oz. Yukon Potatoes
.9 oz. Butter
2 Green Onions
2 Boneless Skinless Chicken Breasts
6 fl. oz. Canola Oil
4 fl. oz. Egg Whites
¾ cup Chicken Breading
8 oz. Corn Kernels
4 fl. oz. Whipping Cream
CONTAINS: milk, eggs, wheat
NUTRITION per serving 84g carbohydrates 50g fat 68g protein 1750mg sodium Calories
994
Prep & Cook Time
30-40 min.
Cook Within
5 days
Farmhouse Fried Chicken
IN YOUR KITCHEN
Difficulty
Expert
with mashed potatoes, green onion gravy, and corn
Spice Level
Not Spicy
Olive Oil
Salt
Pepper
2 Small Pots
Colander
Medium Pan
2 Mixing Bowls
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BEFORE YOU COOK
ɃɃTake a minute to read through
the recipe before you start–we
promise it will be time
well spent!
ɃɃThoroughly rinse produce and
pat dry
WHILE YOU COOK
ɃɃHeads Up! Green onions are
used twice. Most is added to
gravy, and a pinch garnishes dish.
FROM THE CHEF
When breading chicken, use
one hand for dredging in dry
ingredients and the other for
coating in egg. This keeps you
from breading your fingers.
Did you know...
Fried chicken in the 18th century
looked much different than it
does today. A recipe from Nathan
Bailey’s 1736 book Dictionarium
Domesticum calls for chicken pieces
to be marinated in lemon juice and
malt vinegar, then fried in a batter
made from flour and white wine.
1
Prepare the Potatoes
Cut potato into 1” dice. Bring a small pot with
potatoes and enough lightly salted water to cover
to a boil. Reduce to a simmer and cook until fork
tender, 15-18 minutes. Reserve ½ cup water. Strain
in a colander, return to pot, and add butter and ½
tsp. olive oil. Mash potatoes, adding reserved water 1
Tbsp. at a time, until desired consistency is reached.
You may not need any water. Season with ½ tsp. salt.
Cover and set aside. While potatoes cook, prepare
ingredients.
4
Cook the Corn
Place another small pot over medium heat. Add 2
tsp. olive oil and corn to hot pot. Stir occasionally
until warmed through, 4-5 minutes. Season with ½
tsp. salt and a pinch of pepper. Remove to a plate.
Wipe pot clean and reserve.
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3
2
Prepare the Ingredients
Trim and thinly slice green onions on an angle. Pat
chicken breasts dry, and season both sides with
½ tsp. salt and ¼ tsp. pepper. Heat canola oil in
a medium pan over medium heat. Combine egg
whites and 1 tsp. salt in a medium mixing bowl. Place
chicken breading in another medium mixing bowl.
Dip chicken in egg white mixture, then in chicken
breading. Shake off any excess and place on a plate.
5
Fry the Chicken
Line a plate with a paper towel. Test oil temperature
by adding a pinch of chicken breading to it. It should
sizzle gently. If it browns immediately, turn heat down
and let oil cool. If it doesn’t brown, increase heat. Lay
chicken away from you in hot oil and cook, flipping
every 3-5 minutes, until golden brown and chicken
reaches a minimum internal temperature of 165
degrees, 10-14 minutes. Transfer to towel-lined plate.
Rest chicken at least 5 minutes.
6
Make the Gravy
Return pot used to cook corn to medium heat with
1 tsp. olive oil. Add green onions (reserve a pinch for
garnish) and cook 1-2 minutes. Add cream and bring
to a simmer. Cook until gravy thickens enough to
coat the back of a spoon, 3-5 minutes. Season with ¼
tsp. salt and ¼ tsp. pepper.
Plate the Dish
Place a serving of mashed potatoes and corn on
a plate. Spoon gravy onto plate and place fried
chicken in gravy. Garnish with remaining green
onions.
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