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

Transform your weeknight dinner into a flavor-packed feast with this crispy buffalo-spiced chicken. Coated in a tangy, spicy panko crust and baked to golden perfection, each bite is juicy and crunchy. Drizzled with a cool, creamy blue cheese sauce and served alongside roasted carrots and scallion mashed potatoes, this dish brings all the bold flavors of game-day wings to your table.

This recipe is designed for home cooks looking for a satisfying meal without the fuss. The chicken cutlets are brushed with sour cream to help the seasoned panko adhere, then baked until perfectly cooked. The side of scallion mashed potatoes adds a fresh, savory note, while the roasted carrots bring natural sweetness. It’s a complete dinner that’s sure to become a favorite.

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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 Cooking 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 the oven to 425°F with racks in the top and middle positions. Wash and dry all produce. Trim, peel and cut the carrots diagonally into ½-inch-thick pieces. Dice the potatoes into ½-inch pieces. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. On a baking sheet, toss the carrots with a drizzle of olive oil, half the Fry Seasoning (use all for 4 servings), salt and pepper. Roast on the top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, place the potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain the potatoes and return them to the pot. Mash with 1 packet (2 for 4 servings) of sour cream and 1 tablespoon (2 for 4) of butter until smooth, adding splashes of the reserved liquid as needed. Stir in half the scallion greens and season with salt and pepper. Keep covered off the heat until ready to serve.
4. Pat the chicken cutlets dry with paper towels and season with salt and pepper. In a shallow microwave-safe dish, melt 1 tablespoon (2 for 4) of butter in the microwave, about 30 seconds. Stir in the panko, Frank’s RedHot® Original Seasoning Blend and a pinch of salt and pepper. Brush 1 packet (2 for 4) 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 the chicken coated side up on a second, lightly oiled baking sheet.
5. Roast the chicken on the middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. While the chicken cooks, combine the blue cheese dressing, scallion whites and the remaining sour cream in a small bowl.
6. Divide the carrots, mashed potatoes and chicken among plates. Top the chicken with the blue cheese sauce, remaining scallion greens and hot sauce if desired. Serve 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 and adjust cooking time as needed.

What can I substitute for Frank's RedHot® seasoning?

You can use a mix of cayenne pepper, garlic powder and paprika to mimic the spicy flavor. Adjust to taste.

Can I make this recipe dairy-free?

Yes, substitute the sour cream with a dairy-free alternative, use vegan butter and choose a dairy-free blue cheese dressing or omit it.