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 panko breadcrumbs and pan-fried until golden, it gets a final drizzle of hot honey for a sweet and spicy kick. The sides are just as comforting: tender roasted carrots seasoned with a special fry seasoning and silky mashed potatoes studded with fresh chives.

Whether you’re looking for a weeknight dinner that comes together quickly or a dish that will impress guests, this recipe delivers. The chicken stays juicy inside while the panko crust turns perfectly crunchy and the hot honey adds just the right amount of heat. Pair it with the roasted carrots and creamy potatoes for a complete meal that’s sure to become a favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

4 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. For crispier carrots, place a foil-lined baking sheet inside the oven as it preheats. Wash and dry all produce. Peel carrots, then cut on a diagonal into ½-inch thick pieces. Dice potatoes into ½-inch pieces. Thinly slice chives.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid, then drain and return potatoes to pot.
3. Meanwhile, toss carrots on a foil-lined baking sheet (or the preheated sheet) with a drizzle of oil, 1 tsp fry seasoning and a big pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 20-25 minutes.
4. On a plate, combine panko, remaining fry seasoning and a big pinch of salt and pepper. Pat chicken dry with paper towels; season all over with salt and pepper. Brush chicken all over with half the sour cream. Working one piece at a time, coat chicken on both sides with panko mixture, pressing to adhere.
5. Heat a ¼-inch layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles, add chicken and cook until panko is golden brown and chicken is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate. To the pot with potatoes, add remaining sour cream, 1 tbsp butter and half the chives. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth.
6. Divide chicken, carrots and potatoes between plates. Drizzle chicken with hot honey (or serve on the side for dipping). Sprinkle potatoes with remaining chives.

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 so they cook through quickly.

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 your favorite seasoned salt or a mix of paprika, garlic powder and a pinch of cayenne.

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.