ABOUT SINGLE SERVING ORDERS

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work and include extras, so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below. If you order the "lunchbox style", it comes with a small apple and your selection of extra side. Please let me know in the notes if you'd like additional fruit, carrot sticks, a couple mini banana chocolate chip muffins or a cherry almond protein bar.
Instructions: Keep potato pancakes in the freezer until it's time to cook them. If you aren't going to make the chicken within 36 hours of delivery, do the first couple of steps below and store in the fridge in a covered baking pan until its time to bake. Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil. Bake until golden brown and cooked through, 40 to 45 minutes. Put the potato pancakes on their own baking sheet sprayed with cooking oil and bake for about 15-20 minutes, turning once, until deep golden brown. Ingredients: Chicken, salt and pepper, lemon juice, buttermilk, paprika, whole wheat panko, cornflakes, Parmesan cheese, dried parsley, chili powder, sweet potatoes, pear, eggs, cinnamon Special Diets: Nut-Free'>

Oven-Fried Chicken with Sweet Potato Pancakes

$10.00$32.00

I couldn’t figure out how to get fried chicken and waffles to you without it getting mushy in transit, so instead I present oven “fried” chicken with sweet potato pancakes. The chicken is crunchy and juicy while the pancakes benefit from just a hint of sweetness from shredded pear. This is a favorite winter dinner in our house!


ABOUT SINGLE SERVING ORDERS

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work and include extras, so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.

If you order the “lunchbox style”, it comes with a small apple and your selection of extra side. Please let me know in the notes if you’d like additional fruit, carrot sticks, a couple mini banana chocolate chip muffins or a cherry almond protein bar.


Instructions: Keep potato pancakes in the freezer until it’s time to cook them. If you aren’t going to make the chicken within 36 hours of delivery, do the first couple of steps below and store in the fridge in a covered baking pan until its time to bake.

Preheat the oven to 400°F. Place a rack on a baking sheet and lightly spray with oil. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and put the pieces onto the prepared baking sheet. Spray the tops of the chicken with oil. Bake until golden brown and cooked through, 40 to 45 minutes.

Put the potato pancakes on their own baking sheet sprayed with cooking oil and bake for about 15-20 minutes, turning once, until deep golden brown.

Ingredients: Chicken, salt and pepper, lemon juice, buttermilk, paprika, whole wheat panko, cornflakes, Parmesan cheese, dried parsley, chili powder, sweet potatoes, pear, eggs, cinnamon

Special Diets: Nut-Free

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I couldn’t figure out how to get fried chicken and waffles to you without it getting mushy in transit, so instead I present oven “fried” chicken with sweet potato pancakes. The chicken is crunchy and juicy while the pancakes benefit from just a hint of sweetness from shredded pear. This is a favorite winter dinner in our house!

Portion Size

Single Serving – Lunchbox Style, Single Serving – Make At Home, Two Servings, Four Servings