Crispy Buffalo Chicken with Blue Cheese Sauce and Roasted Veggies

Turn your favorite game-day appetizer into a hearty weeknight meal! This oven-baked chicken gets a crispy, spicy panko crust and is served with a cool, tangy blue cheese sauce. Roasted carrots and green beans round out the plate for a balanced, satisfying dinner that’s sure to become a regular request.

The secret to the crunchy coating? A thin layer of sour cream helps the seasoned panko stick, creating a golden crust without deep frying. Paired with sweet roasted carrots and tender green beans, every bite hits the perfect balance of heat, creaminess and freshness.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView 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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the top and middle positions. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim green beans if needed.
2. On one side of a baking sheet, toss carrots with a drizzle of oil, half the fry seasoning (all for 4 servings), salt and pepper. Roast on top rack for 10 minutes (green beans will be added later).
3. Meanwhile, pat chicken dry with paper towels; season with salt and pepper. Place 1 tablespoon butter in a shallow microwave-safe dish. Microwave until melted, about 30 seconds. Stir in panko, Frank’s Seasoning Blend and a pinch of salt and pepper. Brush 1 packet sour cream onto the tops of the chicken in a thin layer. Working one piece at a time, dip the brushed side into the panko mixture, pressing to adhere (no need to coat the undersides). Place chicken, coated side up, on a second baking sheet.
4. Roast chicken on the middle rack until browned and cooked through, 15-20 minutes. Transfer to a plate to rest. While chicken cooks, in a small bowl, combine blue cheese dressing and remaining sour cream. Season with salt and pepper.
5. After carrots have roasted 10 minutes, remove the sheet from the oven. Carefully toss green beans on the empty side with a drizzle of oil, salt and pepper. Return the sheet to the top rack and roast until carrots are browned and green beans are tender, 12-15 minutes.
6. Divide carrots, green beans and chicken between plates. Top chicken with blue cheese sauce and hot sauce if desired. Serve any remaining blue cheese sauce on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust roasting time as needed.

Can I make this recipe gluten-free?

Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Check all seasoning blends for gluten.

How do I store leftovers?

Store chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.