Crispy Buffalo Chicken with Blue Cheese Sauce and Roasted Vegetables

If you love the bold, spicy kick of Buffalo wings but want a meal that’s more than just an appetizer, this recipe is for you. We’ve taken all the classic flavors-cayenne, tangy hot sauce and cool blue cheese-and turned them into a satisfying weeknight dinner. The chicken gets a crunchy panko coating seasoned with a Buffalo spice blend, then is roasted until golden and juicy. A drizzle of creamy blue cheese dressing adds the perfect finishing touch.

Alongside the chicken, we roast green beans and carrots until tender and lightly charred. The vegetables soak up any extra spice and make for a colorful, balanced plate. This dish is simple enough for a busy evening but impressive enough to serve to guests. Get ready for a dinner that’s a slam dunk.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 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

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 your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
2. Trim the ends of the green beans and peel the carrots, then cut them into sticks about 3 inches long. Place them on one side of the prepared baking sheet. Drizzle with a little oil, sprinkle with salt and pepper and toss to coat. Roast for 10 minutes.
3. While the vegetables start roasting, prepare the chicken. In a shallow bowl, combine the panko breadcrumbs, Frank’s Seasoning Blend and a pinch of salt and pepper. In another bowl, mix the sour cream and hot sauce until smooth.
4. Pat the chicken cutlets dry with paper towels. Brush each cutlet all over with the sour cream mixture, then press into the panko mixture, coating both sides evenly. Place the breaded chicken on the other side of the baking sheet, next to the vegetables.
5. Return the baking sheet to the oven and roast everything together for 15-18 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly browned.
6. Remove from the oven. Drizzle the blue cheese dressing over the chicken. Serve the chicken alongside the roasted green beans and carrots. Enjoy hot.

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 of about 1/2 inch. Adjust cooking time as needed.

Can I make this recipe gluten-free?

Absolutely. Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Ensure all other ingredients, like the seasoning blend and hot sauce, are gluten-free.

What can I use instead of blue cheese dressing?

Ranch dressing is a great substitute or you can make a simple yogurt-based sauce with herbs. For a dairy-free option, try a vegan blue cheese or ranch dressing.