Crispy Buffalo Chicken with Blue Cheese Sauce and Sour Cream Chive Mashed Potatoes

Transform your love for buffalo wings into a satisfying weeknight meal. This recipe features juicy chicken cutlets coated in a spicy panko crust, baked until golden and crunchy. A drizzle of creamy blue cheese sauce adds the perfect tangy finish.

Alongside, you’ll find roasted carrots and velvety mashed potatoes swirled with sour cream and fresh chives. It’s a complete dinner that brings all the bold flavors of game day to your table.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Cheese DressingView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil.
2. Cut potatoes into 1-inch chunks. Place in a pot, cover with cold salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return to pot.
3. Meanwhile, peel and slice carrots into 1/2-inch thick rounds. Toss with a drizzle of oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. In a shallow bowl, combine panko, Frank’s Seasoning Blend and a pinch of salt and pepper. In another bowl, mix 2 tablespoons sour cream with hot sauce.
5. Pat chicken cutlets dry. Brush each cutlet with the sour cream-hot sauce mixture, then coat with the panko mixture, pressing to adhere. Place on the other side of the baking sheet.
6. Bake chicken and carrots for 15-18 minutes, until chicken is cooked through and carrots are tender.
7. While baking, mash the potatoes with remaining 4 tablespoons sour cream, salt and pepper to desired consistency. Stir in chopped chives.
8. Serve chicken with mashed potatoes and carrots. Drizzle blue cheese dressing over the chicken.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your seasoning blend is gluten-free.

How do I store leftovers?

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