with Bacon, Honey Mustard Mayo & Roasted Carrots
**Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** Think you need a fancy meal to really treat your tastebuds? These fried chicken sandwiches beg to differ! Chicken cutlets are spread with sour cream, coated in garlicky panko, and fried until golden and crispy. Toasted buns are stuffed with chicken and a layer of spicy honey-mustard mayo, and the rest of that tangy-sweet dipper is served on the side with roasted carrot fries. It’s casual, downhome comfort food at its finger lickin’ finest!
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Bacon
8 ounce
Panko Breadcrumbs
0.5 cup
Carrots
12 ounce
Honey Dijon Dressing
1.5 ounce
Mayonnaise
2 tablespoon
Chicken Cutlets
12 ounce
Potato Buns
2 unit
Garlic Powder
1 teaspoon
Hot Sauce
1 teaspoon
Black Pepper
teaspoon (tsp)
Salt
teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Cooking Oil
tablespoon (tbsp)
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Halve buns.
In a shallow dish, combine panko, garlic powder, salt (we used 1 tsp; 2 tsp for 4 servings), and pepper.
Toss carrots on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper.
Roast on top rack until lightly browned and tender, 15-20 minutes.
While carrots roast, heat a large, heavy-bottomed pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan.
Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper.
Brush chicken all over with sour cream. Working one piece at a time, press chicken into panko mixture until fully coated on both sides.
Heat a ⅓-inch layer of oil in pan used for bacon over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add coated chicken. Cook until crust is golden brown and chicken is cooked through, 4-6 minutes per side. (TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly.) Transfer to a paper-towel-lined plate.
AIR FRYER ALTERNATIVE: Coat an air fryer basket with cooking spray; arrange coated chicken side by side in basket. Coat tops of chicken with cooking spray. Air fry at 390 degrees for 7 minutes. Flip chicken and coat again with cooking spray; air fry until cooked through and crispy, 7 minutes more.
In a small bowl, whisk together mayonnaise, honey Dijon dressing, and hot sauce to taste (we used the whole packet). Season with salt and pepper.
Toast buns until golden brown.
Spread top buns with as much honey mustard mayo as you like. Fill buns with chicken and bacon.
Divide sandwiches and carrots between plates. Serve with any remaining honey mustard mayo on the side for dipping.
1420
kcal
Calories
96
g
Fat
25
g
Saturated Fat
69
g
Carbohydrate
19
g
Sugar
6
g
Dietary Fiber
60
g
Protein
230
mg
Cholesterol
2460
mg
Sodium
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