Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Honey Drizzle

If you love the bold flavors of Buffalo wings but want a full dinner experience, this recipe is for you. Crispy chicken cutlets are coated in a cheesy, spicy panko crust, then roasted until golden and juicy. A creamy Buffalo-style sauce and a drizzle of honey add the perfect balance of heat and sweetness.

On the side, enjoy velvety sour cream mashed potatoes with scallions and buttery roasted carrots. It’s a satisfying meal that brings all the excitement of game-day food to your dinner table.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Trim, peel and cut carrots into ¼-inch-thick pieces.
2. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning Blend (1 tsp for 4 servings) and a big pinch of salt. Stir in water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon butter (2 tablespoons for 4 servings) 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 big pinch of salt and pepper.
4. 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, then drain. Heat a drizzle of oil in the empty pot over low heat. Add scallion whites and cook until softened, about 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 tablespoon butter (2 tablespoons for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.
5. Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. (For 4 servings, spread chicken across entire sheet.) Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides).
6. Toss carrots on the opposite side of the sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, toss carrots on a second sheet; roast chicken on top rack and carrots on middle rack.) Roast on top rack until chicken is golden brown and cooked through and carrots are slightly crispy, 18-22 minutes. Tip: If chicken is done before carrots, remove from sheet and continue roasting carrots.
7. Carefully transfer roasted carrots to a large bowl; add 1 tablespoon butter and toss until melted. Divide carrots, mashed potatoes and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish mashed potatoes and chicken with scallion greens. Serve.

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 for faster cooking.

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 are gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.