Crispy Buffalo Chicken with Blue Cheese Sauce and Scallion Mashed Potatoes

Turn your favorite game-day appetizer into a satisfying dinner with this crispy Buffalo-spiced chicken recipe. Coated in a seasoned panko crust and baked until golden, the chicken stays juicy inside while delivering a crunchy, spicy kick. A drizzle of creamy blue cheese sauce ties everything together.

On the side, roasted carrots add a touch of sweetness and scallion mashed potatoes provide a smooth, buttery base. This complete meal is easy enough for a weeknight but impressive enough for company.

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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. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Trim, peel and cut carrots diagonally into 1/2-inch pieces. Dice potatoes into 1/2-inch pieces. Thinly slice scallions, separating whites from greens.
2. On a baking sheet, toss carrots with olive oil, half the Fry Seasoning (use all for 4 servings), salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
3. Meanwhile, place potatoes in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve 1/2 cup cooking liquid, then drain. Return potatoes to pot; mash with one packet sour cream (two for 4 servings) and 1 tbsp butter (2 tbsp for 4), adding reserved liquid as needed for creaminess. Stir in half the scallion greens. Season with salt and pepper. Cover and keep warm.
4. Pat chicken dry; season with salt and pepper. In a shallow microwave-safe dish, melt 1 tbsp butter (2 tbsp for 4) in the microwave (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. Dip the coated sides into the panko mixture, pressing to adhere (leave undersides bare). Place chicken coated side up on a lightly oiled second baking sheet.
5. Roast chicken on middle rack until browned and cooked through, 15-18 minutes (internal temperature should reach 165°F). Transfer to a plate to rest. While chicken cooks, mix blue cheese dressing, scallion whites and remaining sour cream in a small bowl.
6. Divide carrots, mashed potatoes and chicken among plates. Drizzle chicken with blue cheese sauce, sprinkle with remaining scallion greens and add hot sauce if desired. Serve extra blue cheese sauce on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust cooking time accordingly.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your seasoning blends are gluten-free.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.