Crispy Buffalo Chicken Cutlets with Mashed Potatoes and Honey Drizzle

Turn your favorite game-day appetizer into a satisfying dinner with these crispy chicken cutlets. Coated in a cheesy, spicy panko mixture and roasted until golden, they’re drizzled with a creamy Buffalo-style sauce and a touch of honey for the perfect balance of heat and sweetness. Served alongside buttery roasted carrots and scallion mashed potatoes, this dish is a home run any night of the week.

This recipe brings all the bold flavors of Buffalo wings to your dinner table without the mess. The chicken stays juicy inside while the panko crust gets perfectly crunchy and the creamy mashed potatoes and sweet carrots round out the meal. It’s a complete, crowd-pleasing dinner that comes together in under an hour.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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 PotatoesView ingredient guideLike ingredientDislike ingredient

3 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. In a small bowl, combine half the sour cream, ½ tsp Frank’s Seasoning (1 tsp for 4 servings) and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
2. Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning and a big pinch of salt and pepper.
3. 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. Heat a drizzle of oil and scallion whites in empty pot over low heat; cook until softened, 1 minute. Return potatoes to pot; mash with remaining sour cream and 1 TBSP butter (2 TBSP 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.
4. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt and pepper (for 4 servings, spread out across entire sheet). Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet then).
5. Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides). Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave carrots roasting; add chicken to a second lightly oiled sheet and roast on middle rack.) Roast on top rack until chicken is golden brown and cooked through and carrots are browned and tender, 15-18 minutes.
6. Carefully transfer roasted carrots to a large bowl; add 1 TBSP 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 potatoes and chicken with scallion greens and 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 quicker cooking.

What can I substitute for Frank's Seasoning?

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

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free. The rest of the recipe is naturally gluten-free.