Buffalo-Spiced Crispy Chicken with Monterey Jack, Mashed Potatoes and Buttery Green Beans

If you’re the type who goes to events just for the Buffalo wings, this recipe is for you. We’ve transformed that beloved appetizer into a satisfying weeknight dinner. Chicken cutlets are coated in a cheesy, spicy panko mixture and roasted until golden and crunchy, then drizzled with a creamy tangy sauce. On the side, buttery roasted green beans and sour cream and scallion mashed potatoes complete the meal.

This dish is a slam dunk for dinner goals. The combination of spicy, creamy and sweet flavors will have everyone asking for seconds. Plus, it’s easy enough for a busy weeknight but impressive enough for company.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. In a small bowl, combine half of the sour cream, ½ teaspoon of Frank’s RedHot® Original Seasoning and a pinch of salt. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon of butter in a medium microwave-safe bowl and microwave until melted, about 30-45 seconds. Stir in the panko breadcrumbs, Monterey Jack cheese, the remaining Frank’s RedHot® Original Seasoning and a pinch of salt and pepper.
4. Dice the potatoes into ½-inch pieces. Place them 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.
5. In the empty pot, add a drizzle of vegetable oil and the scallion whites. Cook over low heat until softened, about 1 minute. Return the potatoes to the pot and mash with the remaining sour cream and 1 tablespoon of butter until smooth and creamy, adding splashes of the reserved cooking liquid as needed. Season with salt and pepper. Keep covered off the heat until ready to serve.
6. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place them on one side of a lightly oiled baking sheet. Mound the panko mixture on top of the chicken, pressing firmly to adhere (no need to coat the undersides).
7. Toss the green beans on the opposite side of the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack until the chicken is golden brown and cooked through and the green beans are tender, 15-18 minutes. If the green beans finish before the chicken, remove them from the sheet and continue roasting the chicken.
8. Transfer the roasted green beans to a large bowl and toss with 1 tablespoon of butter until melted. Divide the green beans, mashed potatoes and chicken between plates. Drizzle the chicken with the creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish with the scallion greens.

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 quicker cooking.

Can I make this recipe gluten-free?

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

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.