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. Crispy chicken cutlets are coated in a buffalo-spiced panko crust, roasted until golden and drizzled with creamy blue cheese dressing. On the side, enjoy fluffy mashed potatoes studded with scallions and tender roasted carrots.

This dish transforms a classic appetizer into a satisfying dinner that’s easy to prepare. The combination of crunchy chicken, tangy blue cheese and savory potatoes will make it a new weeknight favorite.

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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 Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
2. Cut the potatoes into 1-inch chunks. Place them in a medium pot, cover with cold water and add a pinch of salt. Bring to a boil and cook until tender, about 15 minutes.
3. While the potatoes cook, peel and slice the carrots into 1/4-inch thick rounds. Toss with 1 teaspoon olive oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. In a shallow bowl, combine the panko breadcrumbs, Frank’s Seasoning Blend and 1 tablespoon of fry seasoning. In another bowl, mix 2 tablespoons of sour cream with the hot sauce.
5. Pat the chicken cutlets dry. Brush each cutlet with the sour cream mixture, then coat with the seasoned panko mixture, pressing gently to adhere. Place the coated chicken on the other side of the baking sheet with the carrots.
6. Drizzle the chicken with 1 teaspoon cooking oil. Roast for 15-18 minutes, until the chicken is cooked through (internal temperature 165°F) and the carrots are tender.
7. When the potatoes are done, drain them and return to the pot. Add the remaining 4 tablespoons sour cream, 2 tablespoons butter and the scallions (trimmed and thinly sliced). Mash until smooth. Season with salt and pepper to taste.
8. Serve the crispy chicken with the scallion mashed potatoes and roasted carrots. Drizzle the blue cheese dressing over the chicken or serve on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thin cutlets for even cooking.

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.

Can I make this dairy-free?

Substitute sour cream with dairy-free yogurt and use a dairy-free blue cheese dressing or omit it.