Crispy Fried Buttermilk Chicken Thighs

with Cheesy Mac and Kale

30 min

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Contains: Barley, Fish, Milk, Mustard, Soy, Sulphites, and Wheat.

May Contain: Egg, Peanuts, Sesame, Shellfish, Tree Nuts, and other sources of Gluten.

What We'll Send

Chicken Thighs Boneless Skinless
Onion Diced 1/4"
Worcestershire Sauce
Cayenne Pepper
Dijon Mustard
2% Milk
Aged White Cheddar Cheese
Unbleached Flour
Cheese Sauce Spice
Roasted Garlic Powder, Nutmeg
Spice Blend
Chili Powder, Thyme Dried, Paprika, Basil Dried, Dried Mustard, Smoked Paprika, Onion Powder, Granulated Garlic
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 1258
Fat 57g
Protein 65g
Carbohydrates 124g

Cooking Directions


Tip: For a video guide on how to prepare fried chicken, check our Instagram highlights!


Heat Oven + Cook Pasta

Heat oven to 350°F. Add 2 litres (4 litres for 4 servings) salted water to a large pot and bring to a boil.


Prepare Kale + Chicken

Wash kale and remove leaves from stem. Tear leaves into bite-sized pieces. Measure out 2 tbsp. of the (4 tbsp. for 4 servings) flour and set aside for Step 6. Place remaining flour on a large plate. Season flour with salt and half of the spice blend. In a mixing bowl, mix buttermilk with ½ tsp. (1 tsp. for 4 servings) salt. Drain chicken thighs and pat dry with paper towel. Season chicken with salt and remaining spice blend. 


Finish Preparing Chicken

Place one chicken thigh in seasoned flour and thoroughly coat. Transfer chicken to buttermilk and thoroughly coat. Lift chicken from buttermilk, let excess liquid drip off, and return to seasoned flour, coating both sides. Set on a plate and repeat with remaining chicken thighs.


Cook Pasta

When water boils, add macaroni and cook for 8-10 minutes, or until al dente. Drain in a fine mesh sieve. Rinse pot briefly with water and set aside for Step 6. 


Fry Chicken

Add ¼ cup (½ cup for 4 servings) oil to skillet (2 skillets for 4 servings). When oil is rippling, carefully add chicken. Cook for 4-5 minutes per side or until internal temperature is 165°F.  Add more oil, 1 tbsp. at a time if needed. When finished, place chicken on a baking sheet and keep warm in oven.


Prepare Cheesy Mac

Add 3 tbsp. (6 tbsp. for 4 servings) butter to same pot over medium-high heat. When butter starts bubbling, add onions and cook for 1 minute. Add cheese sauce spice and reserved flour from Step 2. Cook for 1 minute while stirring. Whisk in milk and ½ cup (1 cup for 4 servings) water. Whisk for about 2 minutes or until thickened. Add Worcestershire sauce, Dijon mustard, aged white cheddar, and cayenne to taste. Add macaroni and kale to sauce. Stir until hot and kale is tender and bright green. Season to taste with salt.



Divide cheesy macaroni onto plates with a portion of crispy fried chicken. Enjoy!

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