Spicy Pan-Fried Chicken with Corn on the Cob & Tomato Salad

Spicy Pan-Fried Chicken

with Corn on the Cob & Tomato Salad

35 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.
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.
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.
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

This recipe celebrates the best of down-home Southern cooking—in particular, the irresistible combination of sweet and spicy. We’re serving crispy, honey-drizzled chicken with a deliciously spicy sauce (simply hot sauce mixed with sour cream) and balancing those flavors with a colorful side salad of charm tomatoes and pickled shallot. And to upgrade classic corn on the cob, we’re roasting our corn with garlic butter. Be sure to save the leftover melted butter after roasting—it adds another rich layer of flavor when drizzled over the chicken. (Chefs, your charm tomatoes may be red or yellow!)

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    650 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Spicy Pan-Fried Chicken with Corn on the Cob & Tomato Salad
Title
time-saving
tips & techniques
How To: Peel Garlic
Tomato
Shallot
Corn
Parsley
Butter
White Wine Vinegar
Garlic
Honey
Sour Cream
Hot Sauce
How To: Hold a Chef's Knife
How To: Quickly Halve Cherry Tomatoes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Remove the butter and honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Transfer to a bowl. Remove and discard the corn husks and silks. Halve the tomatoes and place in a medium bowl; season with salt and pepper. Pick the parsley leaves off the stems; discard the stems. In a bowl, combine the hot sauce and sour cream; season with salt and pepper.

Pickle the shallot:
2 Pickle the shallot:

In a small pot, combine the shallot, vinegar, and 2 tablespoons of water; heat to boiling on high. Once boiling, cook, stirring constantly, 30 seconds to 1 minute, or until the the shallot is slightly softened. Transfer to a heatproof bowl and set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the garlic butter & roast the corn:
3 Make the garlic butter & roast the corn:

While the shallot cools, add the butter to the bowl of garlic paste. Stir to thoroughly combine. Divide the corn cobs between 2 large pieces of aluminum foil; rub each cob on all sides with the garlic butter. Drizzle each with 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven and set aside in a warm place.

Coat the chicken:
4 Coat the chicken:

While the corn roasts, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess). Transfer to a separate plate.

Cook the chicken:
5 Cook the chicken:

While the corn continues to roast, in a medium pan (nonstick or cast iron, if you have one), heat 1 tablespoon of olive oil on medium until hot. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated chicken. Cook 5 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Drizzle the cooked chicken with the honey (kneading the packet before opening).

Make the salad & plate your dish:
6 Make the salad & plate your dish:

While the chicken cooks, to the bowl of seasoned tomatoes, add the parsley, pickled shallot (including the pickling liquid), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Reserving the garlic butter, carefully unwrap the roasted corn and transfer to a serving dish. Divide the cooked chicken and salad between 2 dishes. Drizzle the chicken with the reserved garlic butter. Serve with the corn and sauce on the side. Enjoy!

Tips from Home Chefs

Get Plans

Spicy Pan-Fried Chicken

Prepare the ingredients & make the sauce:
How To: Quickly Halve Cherry Tomatoes
How To: Hold a Chef's Knife
1 Prepare the ingredients & make the sauce:

Remove the butter and honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the shallot. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Transfer to a bowl. Remove and discard the corn husks and silks. Halve the tomatoes and place in a medium bowl; season with salt and pepper. Pick the parsley leaves off the stems; discard the stems. In a bowl, combine the hot sauce and sour cream; season with salt and pepper.

2 Pickle the shallot:

In a small pot, combine the shallot, vinegar, and 2 tablespoons of water; heat to boiling on high. Once boiling, cook, stirring constantly, 30 seconds to 1 minute, or until the the shallot is slightly softened. Transfer to a heatproof bowl and set aside to cool, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Pickle the shallot:
Make the garlic butter & roast the corn:
3 Make the garlic butter & roast the corn:

While the shallot cools, add the butter to the bowl of garlic paste. Stir to thoroughly combine. Divide the corn cobs between 2 large pieces of aluminum foil; rub each cob on all sides with the garlic butter. Drizzle each with 1 tablespoon of water; season with salt and pepper. Tightly wrap the foil around each cob to completely seal. Transfer to a sheet pan. Roast 13 to 15 minutes, or until tender. Remove from the oven and set aside in a warm place.

4 Coat the chicken:

While the corn roasts, place the spice blend on a plate. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Thoroughly coat the seasoned chicken in the spice blend (tapping off any excess). Transfer to a separate plate.

Coat the chicken:
Cook the chicken:
5 Cook the chicken:

While the corn continues to roast, in a medium pan (nonstick or cast iron, if you have one), heat 1 tablespoon of olive oil on medium until hot. Once the oil is hot enough that a pinch of the spice blend sizzles immediately when added to the pan, add the coated chicken. Cook 5 to 6 minutes per side, or until browned and cooked through. Turn off the heat. Drizzle the cooked chicken with the honey (kneading the packet before opening).

6 Make the salad & plate your dish:

While the chicken cooks, to the bowl of seasoned tomatoes, add the parsley, pickled shallot (including the pickling liquid), and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Reserving the garlic butter, carefully unwrap the roasted corn and transfer to a serving dish. Divide the cooked chicken and salad between 2 dishes. Drizzle the chicken with the reserved garlic butter. Serve with the corn and sauce on the side. Enjoy!

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