Buffalo-Spiced Chicken with Blue Cheese Sauce and Scallion Mashed Potatoes

If you’re the type who only goes to sporting events for the Buffalo wings, you’re in for a treat. We’ve transformed that beloved messy appetizer into an epic weeknight dinner that’s just as satisfying. Chicken cutlets are brushed with sour cream, coated in a Buffalo-spiced panko mixture and roasted until juicy and crunchy. A drizzle of creamy blue cheese sauce ties it all together.

On the side, roasted carrots and sour cream-scallion mashed potatoes round out the meal. The carrots are seasoned with a fry seasoning blend and roasted until golden and tender, while the mashed potatoes get a boost from sour cream and fresh scallions. This dish is a slam dunk for any night of the week.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4.5 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 Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
2. Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with one packet sour cream (two packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.) Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.
4. Meanwhile, pat chicken dry with paper towels; season with salt and pepper. Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend and a pinch of salt and pepper. Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). Place chicken, coated sides up, on a second, lightly oiled baking sheet.
5. Roast chicken on middle rack until browned and 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, mashed 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. Chicken is fully cooked when internal temperature reaches 165°F.

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 more even cooking.

What can I substitute for blue cheese dressing?

You can use ranch dressing or a simple yogurt-based sauce with herbs. For a dairy-free option, try a vegan blue cheese dressing or a tahini-based sauce.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your fry seasoning and Frank’s Seasoning Blend are gluten-free. The rest of the ingredients are naturally gluten-free.