Crispy Buffalo Chicken with Blue Cheese Sauce and Scallion Mashed Potatoes

If you love the bold, spicy kick of buffalo wings but want a complete meal, this recipe is for you. Crispy chicken cutlets are coated in a buffalo-spiced panko crust, then roasted until golden and crunchy. A drizzle of creamy blue cheese sauce adds tangy richness, while scallion mashed potatoes and roasted carrots round out the plate.

This dish transforms classic appetizer flavors into a hearty dinner that’s sure to become a weeknight favorite. The chicken stays juicy inside, the potatoes are velvety smooth and the carrots bring a touch of sweetness. Get ready for a meal that scores big on taste.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView 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

7.2 g Frank's RedHot® Original Seasoning BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Dice potatoes into ½-inch pieces (no need to peel). Trim and thinly slice scallions, separating whites from greens.
2. Toss carrots on a baking sheet with a drizzle of olive oil, half the Fry Seasoning (use all for 4 servings), salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
3. Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with 1 packet sour cream (2 for 4 servings) and 1 tablespoon butter (2 for 4) until smooth, adding splashes of reserved liquid as needed. Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat.
4. Pat chicken dry with paper towels; season with salt and pepper. Place 1 tablespoon butter (2 for 4) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s RedHot® Original Seasoning and a pinch of salt and pepper. Brush 1 packet sour cream (2 for 4) onto tops of chicken in a thin layer. Working one piece at a time, dip brushed sides into panko mixture, pressing to adhere (no need to coat undersides). Place coated sides up on a second, lightly oiled baking sheet.
5. Roast chicken on middle rack until cooked through, 15-18 minutes. Transfer to a plate to rest. While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites and remaining sour cream.
6. Divide carrots, potatoes and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens 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 or pound to even thickness. Adjust cooking time as needed.

Can I make this recipe dairy-free?

You can substitute dairy-free sour cream and butter and use a dairy-free blue cheese dressing or omit it. The panko coating may need a little extra oil to help it brown.

How do I reheat leftovers?

Reheat the chicken in a 350°F oven for about 10 minutes to restore crispiness. Mashed potatoes and carrots can be reheated in the microwave or on the stovetop.