Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Roasted Carrots

Transform your weeknight dinner with these crispy Buffalo chicken cutlets. Inspired by the flavors of game-day wings, this dish features juicy chicken coated in a cheesy, spicy panko crust, baked to perfection and finished with a creamy Buffalo-style drizzle and a touch of honey. It’s a satisfying meal that brings the heat and the sweet.

Alongside the chicken, you’ll enjoy buttery roasted carrots and scallion mashed potatoes, plus tender green beans. Every element comes together for a balanced, flavorful plate that’s sure to become a family favorite. Best of all, it’s easy to prepare and ready in under an hour.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning Blend (1 tsp for 4 servings) and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside.
3. Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning Blend and a big pinch of salt and pepper.
4. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
5. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet then).
6. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Mound tops of chicken with panko mixture, pressing firmly to adhere.
7. Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave carrots roasting; roast chicken on a second oiled sheet on middle rack.) Roast on top rack until chicken is golden brown and cooked through and carrots are tender, 15-18 minutes.
8. Carefully transfer roasted carrots to a large bowl; add 1 TBSP butter and toss until melted. Divide carrots, mashed potatoes and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve.

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 or pound them to an even thickness for even cooking.

What can I substitute for Frank's Seasoning Blend?

You can use a mix of cayenne pepper, garlic powder, onion powder and paprika to replicate the flavor. Adjust the amount to your preferred spice level.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free. The rest of the recipe remains the same.