Crispy Hot Honey Chicken with Roasted Carrot Fries and Chive Mashed Potatoes

This crispy hot honey chicken strikes the perfect balance between crunchy and tender, with a sweet and spicy glaze that will wake up your taste buds. Pan-fried with a panko coating, it delivers all the satisfaction of fried chicken without the heavy oil. Served alongside roasted carrot fries and silky chive mashed potatoes, this meal is a comforting yet elevated weeknight dinner.

The carrots are tossed with a savory fry seasoning and roasted until caramelized, while the potatoes are mashed with sour cream and butter for a creamy finish. A drizzle of hot honey over the chicken adds just the right amount of heat. It’s a complete plate that’s sure to please the whole family.

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Ingredients

3 unit CarrotsView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 ounce Hot HoneyView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the upper position and preheat the oven to 450°F. For extra crispy carrots, place a foil-lined baking sheet in the oven while it preheats. Wash and dry all produce. Peel the carrots, then halve them lengthwise and cut into 3-inch pieces. Dice the potatoes into ½-inch pieces. Thinly slice the chives.
2. Place the diced potatoes in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Reserve ¼ cup of the cooking water, then drain the potatoes and return them to the pot.
3. Meanwhile, on a foil-lined baking sheet (or the preheated sheet), toss the carrot pieces with a drizzle of oil, 1 teaspoon of the fry seasoning and a generous pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 15-20 minutes.
4. In a shallow dish, combine the panko breadcrumbs with the remaining fry seasoning and a pinch of salt and pepper. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Brush the chicken all over with half of the sour cream. Working one piece at a time, coat the chicken in the panko mixture, pressing gently to adhere.
5. Heat a ¼-inch layer of oil in a large pan over medium-high heat. Add the chicken and cook until the panko is golden brown and the chicken is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate. To the pot with the potatoes, add the remaining sour cream, 2 tablespoons butter and half of the sliced chives. Mash until creamy and smooth, adding reserved cooking water as needed.
6. Divide the chicken, roasted carrots and mashed potatoes among plates. Drizzle the hot honey over the chicken (or serve on the side for dipping). Sprinkle the remaining chives over the potatoes.

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 hot honey?

You can mix regular honey with a pinch of cayenne pepper or red pepper flakes to make your own hot honey. Adjust the spice to taste.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your fry seasoning is gluten-free. The rest of the ingredients are naturally gluten-free.