Fried Chicken & Kale Slaw

with Roasted Sweet Potato Wedges & Hot Honey

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

In this recipe, fried chicken gets an update with an easy, delicious addition: spicy honey. With just a pinch of crushed red pepper mixed in, it lends a delicious, hot-sweet kick to both the chicken and its side of roasted sweet potato wedges. A simple, refreshing kale slaw rounds out this classic dish. (Chefs, one quick tip: tossing and massaging the kale every once in a while as it marinates helps make the leaves perfectly tender.)

See Plans

Nutrition

PER SERVING
Calories

765 Cals (est.)

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
1 Farm Egg
¾ cup Panko Breadcrumbs
1 bunch Kale
1 Sweet Potato
3 Tbsps All-Purpose Flour
2 Tbsps Honey
2 Tbsps Mayonnaise
2 tsps White Wine Vinegar
¼ tsp Crushed Red Pepper Flakes
½ tsp Kale Slaw Spice Blend (Whole Caraway Seeds, Whole Celery Seeds, & Ground Mustard)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the hot honey:

Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise; slice each half lengthwise into 4 equal-sized wedges. Remove and discard the kale stems; thinly slice the leaves. In a bowl, combine the honey and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the honey to be; season with salt to taste. Set aside in a warm place.

2 Roast the sweet potato:

Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

3 Make the kale slaw:

While the sweet potato roasts, in a large bowl, combine the kale, mayonnaise, vinegar and spice blend; season with salt and pepper. Drizzle with olive oil and toss to combine; season with salt and pepper to taste. Set aside to marinate, tossing occasionally, for at least 10 minutes.

4 Bread the chicken:

While the kale slaw marinates, place the flour and breadcrumbs on 2 separate, large plates. Season the breadcrumbs with salt and pepper. Crack the egg into a medium bowl; add 1 tablespoon of water and beat until smooth. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer the breaded chicken to a plate.

5 Cook the chicken:

While the kale slaw continues to marinate, in a medium pan (nonstick, if you have one), heat a thin layer of oil on medium until hot. Once the oil is hot enough that a few breadcrumbs sizzle 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. Transfer to a paper towel-lined plate; immediately season with salt and pepper.

6 Plate your dish:

Divide the cooked chicken, roasted sweet potato and kale slaw between 2 plates. Drizzle the chicken and sweet potato with as much of the hot honey as you’d like, depending on how spicy you’d like the dish to be. Enjoy!