Crispy Pan-Fried Chicken with Hot Honey, Roasted Carrots and Chive Mashed Potatoes

This crispy pan-fried chicken strikes the perfect balance between indulgent and wholesome. Coated in seasoned panko breadcrumbs and pan-fried until golden, it delivers all the crunch you crave without deep frying. A drizzle of hot honey adds a sweet and spicy finish that elevates every bite.

On the side, tender roasted carrots seasoned with a fry spice blend and silky smooth mashed potatoes studded with fresh chives round out the meal. It’s a comforting, crowd-pleasing dinner that comes together in under an hour.

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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

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the upper position and preheat the oven to 425°F. For extra crispiness, place a foil-lined baking sheet inside while the oven heats. Wash and dry all produce. Peel the carrots and cut them into ½-inch-thick pieces on a diagonal. 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 2 inches. 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 the foil-lined baking sheet (or the preheated one), toss the carrot pieces with a drizzle of oil, 1 teaspoon of fry seasoning and a generous pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 20-25 minutes.
4. In a shallow dish, combine the panko breadcrumbs with the remaining fry seasoning and a big 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 on both sides with the panko mixture, pressing gently to adhere.
5. Heat a ¼-inch layer of vegetable oil in a large pan over medium-high heat. When the oil is hot enough that a pinch of breadcrumbs sizzles on contact, add the chicken cutlets. 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 drained potatoes, add the remaining sour cream, 1 tablespoon of butter and half of the sliced chives. Mash, adding splashes of the reserved cooking water as needed, until creamy and smooth.
6. Divide the chicken, roasted carrots and mashed potatoes among plates. Drizzle the hot honey over the chicken (or serve it on the side for dipping). Sprinkle the remaining chives over the mashed 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 faster, more even cooking.

What can I substitute for fry seasoning?

Fry seasoning is a blend of spices like paprika, garlic powder, onion powder and cayenne. You can substitute with an equal amount of your favorite seasoned salt or a mix of paprika and garlic powder.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are gluten-free. The rest of the recipe remains the same.