Crispy Buffalo Chicken with Blue Cheese Sauce and Scallion Mashed Potatoes

If you love the bold, spicy kick of buffalo wings but want a complete meal, this recipe is for you. We’ve taken all the flavors you crave-crispy, spicy chicken and cool, creamy blue cheese-and turned them into a hearty dinner. Juicy chicken cutlets are coated in a buffalo-spiced panko crust, roasted until golden and crunchy, then drizzled with a tangy blue cheese sauce.

On the side, tender roasted carrots and rich scallion mashed potatoes round out the plate. The potatoes get a double dose of scallion flavor, with some stirred in and more sprinkled on top. It’s a satisfying, crowd-pleasing meal that brings the excitement of game day to your dinner table any night of the week.

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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 racks to top and middle positions and preheat oven to 425°F. Wash and dry 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. Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), salt and pepper. Roast on 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; drain and return potatoes to pot. Mash with one packet sour cream (two packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.) Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.
4. Meanwhile, pat chicken dry with paper towels; season with salt and pepper. Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend and a pinch of salt and pepper. Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). Place chicken, coated sides up, on a second, lightly oiled baking sheet.
5. Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites and remaining sour cream.
6. Divide carrots, mashed potatoes and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens and hot sauce if desired. Serve with 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, 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.

What can I substitute for blue cheese dressing?

Ranch dressing works well as a substitute or you can make a simple dip with sour cream, lemon juice and herbs.

How do I store leftovers?

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