Crispy Buffalo Chicken with Blue Cheese Sauce and Scallion Mashed Potatoes

If you love the bold, spicy flavor of Buffalo wings but want a heartier meal, this crispy buffalo-spiced chicken is for you. The chicken is brushed with sour cream, coated in a seasoned panko crust and baked until golden and juicy. A tangy blue cheese sauce adds the perfect cooling contrast.

On the side, roasted carrots bring sweetness, while creamy scallion mashed potatoes round out the plate. This dish transforms classic bar food into a complete, family-friendly dinner that’s sure to become a regular request.

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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 oven racks to top and middle positions and preheat to 425°F. Wash and dry all 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. On a baking sheet, toss 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. 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, then drain and return potatoes to the pot. Mash with one packet sour cream (two for 4 servings) and 1 tablespoon butter (2 for 4) until smooth, adding splashes of reserved cooking liquid as needed. Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat.
4. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Place 1 tablespoon butter (2 for 4) in a shallow microwave-safe dish and microwave until melted, about 30 seconds. Stir in panko, Frank’s Seasoning Blend and a pinch of salt and pepper. Brush one packet sour cream (two for 4) onto the tops of the chicken in a thin layer. One piece at a time, dip the brushed side into the panko mixture, pressing to adhere (do not coat the undersides). Place chicken, coated side up, on a second lightly oiled baking sheet.
5. Roast chicken on the middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. While chicken cooks, combine blue cheese dressing, scallion whites and remaining sour cream in a small bowl.
6. Divide carrots, mashed potatoes and chicken among plates. Top chicken with blue cheese sauce, remaining scallion greens and a dash of hot sauce if desired. Serve 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, but you may need to pound them to an even thickness for uniform cooking. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Substitute gluten-free panko breadcrumbs and ensure your seasoning blends are gluten-free. The rest of the ingredients are naturally gluten-free.

How do I reheat leftovers?

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