Fried Chicken & Cheesy Southern-Style Biscuits
with Creamy Baby Leaf Slaw & Gravy
Get ready for a taste of Southern charm with crispy, golden chicken alongside flaky, buttery Southern-style biscuits with spring onion and Cheddar cheese mixed through. This pairing is a match made in comfort food heaven!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bunch
spring onion
1 packet
chicken breast
1 sachet
All-American Spice Blend
1 packet
Basic Sponge Mix
(Contains Gluten; May be present Peanut, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
2 packet
Shredded Cheddar Cheese
(Contains Milk; )
pinch
chilli flakes
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 packet
Shredded Cabbage Mix
1 packet
baby leaves
1 packet
mayonnaise
(Contains Egg; )
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
Not included in your delivery
olive oil
80 g
butter
(Contains Milk; )
¼ cup
milk
(Contains Milk; )
1 tbs
plain flour
(Contains Gluten; )
drizzle
white wine vinegar
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat the oven to 220°C/200°C fan-forced. Measure the butter (80g for 2 people / 160g for 4 people), chop into small cubes and set aside. • Thinly slice the spring onion. Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine All-American spice blend, a pinch of salt and a drizzle of olive oil. Add chicken and toss to combine. Set aside.
• To a large bowl, add the measured butter and basic sponge mix. Using finger tips, rub the butter into the flour mix, until resembling fine breadcrumbs. • Add the spring onion, shredded Cheddar cheese, a pinch of chilli flakes (if using) and the milk. Gently mix until the dough comes together. TIP: Careful not to overmix the dough! TIP: Don't worry if the dough is slightly crumbly, gently press to bring together!
• Tip the dough onto a lined oven tray and press into a 12cm x 15cm rectangle, around 3cm thick. Cut the dough into 6 even rectangles and gently separate. Brush the tops of the biscuits with a splash of milk. • Bake until lightly browned, 15-18 minutes.
• Heat a large frying pan over medium-high heat with enough olive oil to cover the base. Meanwhile, to the bowl with the chicken, add cornflour and the plain flour and toss to combine. • When oil is hot, dust off any excess flour from chicken and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it's no longer pink iside.
• Meanwhile, boil the kettle. • In a large bowl, combine shredded cabbage mix, baby leaves, mayonnaise and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a second medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Divide fried chicken, cheesy Southern-style biscuits and creamy baby leaf slaw between plates. • Serve with gravy. Enjoy!
TIP: Spread extra butter over the biscuits to serve if you want!