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

Turn your favorite game-day appetizer into a hearty weeknight dinner. This recipe features juicy chicken cutlets coated in a spicy Buffalo panko crust, baked until golden and crunchy, then drizzled with creamy blue cheese dressing. On the side, enjoy velvety mashed potatoes swirled with sour cream and scallions, plus tender roasted carrots.

Every element comes together on one sheet pan for easy prep and cleanup. The tangy blue cheese and cooling scallion potatoes perfectly balance the heat of the Buffalo seasoning. Whether you’re feeding a crowd or just craving bold flavors, this dish delivers restaurant-quality results at home.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.
2. Cut potatoes into 1-inch chunks. Place in a medium pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to pot.
3. Meanwhile, peel and slice carrots into ½-inch thick rounds. Toss with 1 tsp olive oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. In a shallow bowl, combine panko, Frank’s seasoning blend and 1 tbsp fry seasoning. In another bowl, mix 2 tbsp sour cream and 1 tsp hot sauce.
5. Pat chicken cutlets dry. Brush both sides with the sour cream mixture, then coat with the panko mixture, pressing gently to adhere. Place on the other side of the baking sheet.
6. Drizzle chicken with 1 tsp cooking oil. Roast for 15-18 minutes, until chicken is cooked through (165°F internal) and carrots are tender.
7. While roasting, mash the cooked potatoes with butter, remaining 4 tbsp sour cream and 1 tbsp fry seasoning. Stir in sliced scallions. Season with salt and pepper to taste.
8. Serve chicken and carrots alongside mashed potatoes. Drizzle chicken with blue cheese dressing and garnish with extra scallions if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create thinner cutlets or pound them to even thickness for faster cooking.

Can I make this dish dairy-free?

Substitute sour cream with dairy-free yogurt or coconut cream, use a vegan butter and replace blue cheese dressing with a dairy-free ranch or vinaigrette.

How do I reheat leftovers?

Reheat in a 350°F oven for 5-10 minutes to maintain crispiness. Avoid microwaving as it will soften the crust.