Crispy Pan-Fried Chicken with Hot Honey, Carrot Fries and Chive Mashed Potatoes

This crispy pan-fried chicken strikes the perfect balance between indulgent and wholesome. Coated in panko breadcrumbs and pan-fried until golden, it’s then drizzled with a sweet and spicy hot honey that takes it to the next level. No deep frying required-just a thin layer of oil gives you that satisfying crunch.

On the side, enjoy easy roasted carrot fries seasoned with a fry spice blend and silky smooth mashed potatoes studded with fresh chives. It’s a complete meal that feels special but comes together in under an hour.

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Ingredients

6 unit CarrotsView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust oven rack to upper position and preheat to 450°F. For crispier carrots, place a foil-lined baking sheet in the oven while it preheats. Peel carrots, halve lengthwise, then cut into 3-inch pieces. Cut potatoes into ½-inch cubes. Thinly slice chives.
2. Place potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot.
3. Toss carrots with a drizzle of oil, half the fry seasoning and a pinch of salt and pepper on a foil-lined baking sheet (or the preheated sheet). Roast until lightly browned and tender, 15-20 minutes, tossing halfway through.
4. Combine panko with a pinch of salt and pepper on a shallow dish. Pat chicken dry and season with salt, pepper and remaining fry seasoning. Brush chicken all over with half the sour cream. Coat each piece in panko, pressing to adhere.
5. Heat a thin layer of oil (about ½ cup) in a large pan over medium heat. Add chicken and cook until golden brown and cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate. Add remaining sour cream, 2 tbsp butter and half the chives to the potatoes. Mash, adding reserved cooking water if needed, until creamy.
6. Divide chicken, carrots and potatoes among plates. Drizzle hot honey over chicken or serve on the side. Sprinkle remaining chives over potatoes.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but slice them in half horizontally to create thinner pieces for even cooking.

Can I make this dish gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning is gluten-free.

How do I store leftovers?

Store chicken and sides separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a skillet to maintain crispiness.