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Hot Honey Crispy Chicken

with Dirty Rice & Garlicky Green Beans

45 MIN

2 Servings

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From the Test Kitchen

For this Southern-inspired dish, you'll marinate chicken breasts in crème fraîche before lightly dredging in flour and our smoky spice blend and pan frying until golden brown and delightfully crispy. You'll serve it alongside simply sautéed green beans and a bed of rice tossed with poblano pepper and Cajun spices, plus a drizzle of hot honey to finish.
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Nutrition

PER SERVING
Calories

650 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Long Grain White Rice
1 Poblano Pepper
6 oz Green Beans
2 cloves Garlic
1 Tbsp Hot Sauce
2 Tbsps Crème Fraîche
⅔ cup All-Purpose Flour
⅓ cup Mirepoix
2 tsps Honey
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & marinate the chicken

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. In a large bowl, combine the crème fraîche and 2 tablespoons of water. Season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Transfer to the bowl of seasoned crème fraîche; turn to coat. Set aside to marinate, turning occasionally, at least 10 minutes. Cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, whisk together the honey (kneading the packet before opening) and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Make the dirty rice

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and half the Cajun spice blend (you will have extra); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the rice, mirepoix, and a big pinch of salt. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter). Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Cook the green beans

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped garlic and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until softened and the water has cooked off. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Coat the chicken

In a large bowl, combine the flour and half the smoky spice blend (you will have extra); season with salt and pepper. Add the marinated chicken (including the liquid) to the bowl of seasoned flour; turn to thoroughly coat.

5 Cook the chicken & serve your dish

In the same pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of the coating sizzles immediately when added, add the coated chicken (letting any excess coating drip off). Cook 6 to 7 minutes per side, or until golden brown and cooked through.* Turn off the heat. Serve the cooked chicken with the dirty rice and cooked green beans. Drizzle the chicken with the hot honey. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.