Crispy Buffalo Chicken with Blue Cheese Mashed Potatoes and Roasted Carrots

If you love the bold, spicy kick of buffalo wings but want a complete dinner experience, this recipe is for you. We’ve taken all the classic flavors-crispy chicken, tangy blue cheese and a hint of heat-and turned them into a satisfying meal that’s perfect for any night of the week.

Juicy chicken cutlets are coated in a buffalo-spiced panko crust and roasted until golden and crunchy. They’re served with creamy mashed potatoes studded with scallions, sweet roasted carrots and a cool blue cheese sauce that ties everything together. It’s a slam-dunk dinner that will have everyone asking for seconds.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

6 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

7.2 g 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 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 drizzle of olive oil, half the Fry Seasoning (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 enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with 1 packet sour cream (2 for 4 servings) and 1 tablespoon butter (2 for 4) until smooth, adding splashes of reserved liquid as needed. Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat.
4. While potatoes cook, pat chicken dry with paper towels; season with salt and pepper. Place 1 tablespoon butter (2 for 4) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning and a pinch of salt and pepper. Brush 1 packet sour cream (2 for 4) onto tops of chicken in a thin layer. Working one piece at a time, dip brushed sides into panko mixture, pressing to adhere (do not coat undersides). Place 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, combine blue cheese dressing, scallion whites and remaining sour cream in a small bowl.
6. Divide carrots, 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.

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 even cooking.

How do I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning and Frank’s Seasoning are gluten-free. Check labels on all packaged ingredients.

Can I substitute the blue cheese dressing?

If you’re not a fan of blue cheese, you can use ranch dressing or a simple yogurt-based sauce with herbs.