Crispy Buffalo Chicken with Blue Cheese Sauce and Scallion Mashed Potatoes

If you love Buffalo wings but want a hearty meal, this recipe transforms that classic flavor into a complete dinner. Juicy chicken cutlets are coated in a spicy panko crust, roasted until golden and crunchy, then drizzled with a tangy blue cheese sauce. On the side, creamy scallion mashed potatoes and roasted carrots round out the plate.

This dish delivers all the bold, spicy and creamy notes you crave, without the mess of traditional wings. It’s a slam-dunk dinner that’s easy enough for a weeknight but impressive enough for company.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4.5 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

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions; preheat to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal 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 large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with one packet sour cream (two packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.
4. Meanwhile, pat chicken dry with paper towels; season with salt and pepper. Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend and a pinch of salt and pepper. Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). Place chicken, 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, in a small bowl, combine blue cheese dressing, scallion whites and remaining sour cream.
6. Divide carrots, mashed 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. Chicken is fully cooked when internal temperature reaches 165°F.

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.

What can I substitute for blue cheese dressing?

Ranch dressing works well as a substitute, though the flavor will be different.

Can I make this recipe gluten-free?

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