Crispy Buffalo Chicken with Blue Cheese Sauce and Roasted Vegetables

If you’re the type who goes to sporting events just for the Buffalo wings, this dinner is for you. We’ve taken that beloved appetizer and turned it into a hearty, satisfying meal. Chicken cutlets are brushed with sour cream, coated in a spicy panko mixture and baked until golden and crunchy. A drizzle of creamy blue cheese sauce adds the perfect finishing touch.

On the side, you’ll find roasted green beans and carrots, seasoned simply to complement the bold flavors of the chicken. It’s a complete meal that’s easy enough for a weeknight but special enough to impress. Get ready for a slam dunk dinner!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil and lightly oil it.
2. Trim the ends of the green beans and peel the carrots, then cut the carrots into thin sticks about the same size as the green beans.
3. In a small bowl, combine the panko breadcrumbs, fry seasoning, Frank’s seasoning blend and a pinch of salt and pepper. In another bowl, mix the sour cream with the hot sauce.
4. Pat the chicken cutlets dry with paper towels. Brush each cutlet with the sour cream mixture, then coat with the seasoned panko mixture, pressing gently to adhere. Place on one side of the prepared baking sheet.
5. In a separate bowl, toss the green beans and carrot sticks with the cooking oil, a pinch of salt and pepper. Spread them on the other side of the baking sheet.
6. Bake for 20-25 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the vegetables are tender. Halfway through, flip the vegetables and rotate the pan.
7. While the chicken bakes, melt the butter in a small microwave-safe bowl. Stir in the blue cheese dressing until smooth. Set aside.
8. When done, let the chicken rest for 5 minutes. Drizzle the blue cheese sauce over the chicken and serve alongside the roasted vegetables.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

Yes, boneless thighs work well. Adjust cooking time as needed until they reach 165°F internally.

What can I substitute for blue cheese dressing?

Ranch dressing or a yogurt-based herb sauce are good alternatives if you’re not a blue cheese fan.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your seasonings are gluten-free. The rest of the ingredients are naturally gluten-free.