Crispy Buffalo Chicken Cutlets with Creamy Mashed Potatoes and Roasted Carrots

Turn the classic flavors of Buffalo wings into a satisfying dinner with these crispy chicken cutlets. Coated in a cheesy, spicy panko mixture and baked until golden, they’re topped with a creamy Buffalo-style sauce and a touch of honey. The meal is rounded out with buttery roasted carrots and scallion mashed potatoes for a complete, crowd-pleasing plate.

This recipe brings all the bold, tangy heat you love in a mess-free, oven-baked format. The chicken stays juicy inside while the panko crust gets perfectly crunchy and the sides are simple yet flavorful. It’s an easy way to enjoy game-day vibes any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's RedHot® Original Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

3 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens.
2. In a small bowl, combine half the sour cream, ½ teaspoon Frank’s RedHot Seasoning Blend and a pinch of salt. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon butter in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack cheese, remaining Frank’s Seasoning Blend and a pinch of salt and pepper.
4. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain.
5. Heat a drizzle of oil and scallion whites in the empty pot over low heat; cook until softened, about 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 tablespoon butter until smooth, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
6. Lightly oil a baking sheet. Toss carrots on one side of the sheet with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes.
7. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Mound tops of chicken with panko mixture, pressing firmly to adhere (do not coat undersides).
8. After carrots have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on the empty side of the sheet. Roast on top rack until chicken is golden brown and cooked through (internal temperature 165°F) and carrots are tender, 15-18 minutes.
9. Transfer roasted carrots to a large bowl; add 1 tablespoon butter and toss until melted.
10. Divide carrots, mashed potatoes and chicken between plates. Drizzle chicken with the reserved creamy Buffalo sauce and honey (or serve on the side). Garnish with scallion greens. Serve.

Recipe Tips

FAQ

Can I use boneless chicken breasts instead of cutlets?

Yes, you can use boneless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for Frank's RedHot Seasoning Blend?

You can use a mix of cayenne pepper, garlic powder and a little paprika to mimic the flavor. Start with 1/2 teaspoon cayenne and adjust to taste.

Can I make the mashed potatoes ahead of time?

Yes, you can prepare the mashed potatoes up to a day in advance. Reheat them gently on the stovetop or in the microwave, adding a splash of milk or water to restore creaminess.