Crispy Buffalo Chicken with Blue Cheese Sauce and Roasted Vegetables

If you love the bold, spicy kick of buffalo wings but want a more satisfying meal, this crispy buffalo-spiced chicken is for you. The chicken cutlets are brushed with sour cream, coated in a seasoned panko mixture and baked until golden and crunchy. A creamy blue cheese dressing adds a cool, tangy contrast, while roasted carrots and green beans round out the plate.

This recipe transforms classic game-day flavors into a wholesome dinner that’s easy enough for a weeknight. The vegetables roast alongside the chicken, so everything comes together in about 30 minutes. Serve with extra blue cheese sauce for dipping-it’s a slam dunk!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the top and middle positions. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if needed.
2. Toss carrots on one side of a baking sheet with a drizzle of oil, half the fry seasoning (use all for 4 servings), salt and pepper. Roast on the top rack for 10 minutes (you’ll add green beans later).
3. Meanwhile, pat chicken dry with paper towels; season with salt and pepper. Place 1 tablespoon butter in a shallow microwave-safe dish. Microwave until melted, about 30 seconds. Stir in panko, Frank’s seasoning blend and a pinch of salt and pepper. Brush one packet of sour cream onto the tops of the chicken in a thin layer. Working one piece at a time, dip the brushed side into the panko mixture, pressing to adhere (no need to coat the undersides). Place chicken, coated side up, on a second baking sheet.
4. Roast chicken on the middle rack until browned and cooked through, 15-20 minutes. Transfer to a plate to rest. While chicken cooks, in a small bowl, combine the blue cheese dressing and remaining sour cream. Season with salt and pepper.
5. Once carrots have roasted 10 minutes, remove the sheet from the oven. Carefully toss green beans on the empty side with a drizzle of oil, salt and pepper. Return the sheet to the top rack until carrots are browned and green beans are tender, 12-15 minutes.
6. Divide carrots, green beans and chicken between plates. Top chicken with blue cheese sauce and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets, then adjust cooking time as needed.

What can I substitute for blue cheese dressing?

Ranch dressing or a yogurt-based dip with herbs works well as a substitute.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your seasonings are gluten-free.