Crispy Chicken Tenders & Hot Honey with Potato Salad & Marinated Cucumber

Crispy Chicken Tenders & Hot Honey

with Potato Salad & Marinated Cucumber

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Tonight, classic chicken tenders get a few exciting upgrades. Instead of the traditional breadcrumbs, we’re coating our chicken in matzo meal, which crisps up deliciously in the pan for the perfect crunch. We’re also making hot honey, a simple combination of honey and hot sauce: perfect for adding a spicy-sweet drizzle to the chicken. Potato salad and marinated cucumber round out the dish on a refreshing note.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise; place in a medium bowl. Medium dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

Marinate the cucumber:
2 Marinate the cucumber:

Add half the vinegar to the bowl of cucumber. Drizzle with olive oil and season with salt and pepper; stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

Cook the potatoes & make the potato salad:
3 Cook the potatoes & make the potato salad:

While the cucumber marinates, add the potatoes to the saucepan of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan. Add the quark cheese, mayonnaise, white bottoms of the scallions, and remaining vinegar; season with salt and pepper. Stir to combine; season with salt and pepper to taste.

Bread the chicken:
4 Bread the chicken:

While the potatoes cook, crack the egg into a medium bowl; season with salt and pepper and beat until smooth. Place the flour and matzo meal in 2 separate medium bowls; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 2 pieces at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the matzo meal (pressing to adhere). Transfer to a separate plate.

Cook the chicken:
5 Cook the chicken:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of matzo meal sizzles immediately when added to the pan, add the breaded chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping the chicken.) Transfer to a paper towel-lined plate; immediately season with salt.

Make the hot honey & plate your dish:
6 Make the hot honey & plate your dish:

While the chicken cooks, in a bowl, combine the honey and up to half the hot sauce, depending on how spicy you’d like the dish to be (you will have extra hot sauce). Divide the cooked chicken and potato salad between 2 dishes. Garnish the potato salad with the green tops of the scallions. Serve with the marinated cucumber and hot honey on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Remove the honey from the refrigerator to bring to room temperature. Heat a small saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel the cucumber, leaving alternating strips of skin intact. Halve the cucumber lengthwise; using a spoon, scoop out and discard the seeds. Thinly slice the cucumber crosswise; place in a medium bowl. Medium dice the potatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops.

2 Marinate the cucumber:

Add half the vinegar to the bowl of cucumber. Drizzle with olive oil and season with salt and pepper; stir to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste. Transfer to a serving dish.

Marinate the cucumber:
Cook the potatoes & make the potato salad:
3 Cook the potatoes & make the potato salad:

While the cucumber marinates, add the potatoes to the saucepan of boiling water. Cook 12 to 14 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the saucepan. Add the quark cheese, mayonnaise, white bottoms of the scallions, and remaining vinegar; season with salt and pepper. Stir to combine; season with salt and pepper to taste.

4 Bread the chicken:

While the potatoes cook, crack the egg into a medium bowl; season with salt and pepper and beat until smooth. Place the flour and matzo meal in 2 separate medium bowls; season each with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 2 pieces at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting any excess drip off), then in the matzo meal (pressing to adhere). Transfer to a separate plate.

Bread the chicken:
Cook the chicken:
5 Cook the chicken:

While the potatoes continue to cook, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of matzo meal sizzles immediately when added to the pan, add the breaded chicken and cook 3 to 5 minutes per side, or until golden brown and cooked through. (If the pan seems dry, add a drizzle of olive oil before flipping the chicken.) Transfer to a paper towel-lined plate; immediately season with salt.

6 Make the hot honey & plate your dish:

While the chicken cooks, in a bowl, combine the honey and up to half the hot sauce, depending on how spicy you’d like the dish to be (you will have extra hot sauce). Divide the cooked chicken and potato salad between 2 dishes. Garnish the potato salad with the green tops of the scallions. Serve with the marinated cucumber and hot honey on the side. Enjoy!

Make the hot honey & plate your dish:
Browse Steps
1 of 6