Crispy Kickin' Cayenne Chicken Cutlets
with Frank’s RedHot® Original Seasoning Blend, Mashed Potatoes, Carrots & a Honey Drizzle
Are you the type of person who only goes to sporting events because of the possibility that Buffalo wings may be present? We’re with you, and that’s why our chefs took the beloved dish from messy app to epic weeknight dinner. First, chicken is coated in a cheesy, Frank’s Red Hot–spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy buffalo-style sauce. Oh, and did we mention there’s buttery roasted carrots and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/home run/touchdown!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
4 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Chicken Cutlets
2 teaspoon
Honey
2 unit
Scallions
¼ ounce
Frank's RedHot® Original Seasoning Blend
¼ cup
Monterey Jack Cheese
(Contains Milk)
12 ounce
Yukon Gold Potatoes
Not included in your delivery
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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 (you’ll use the rest later), ½ tsp Frank’s RedHot® Original Seasoning Blend (1 tsp for 4), and a big pinch of salt. (Be sure to measure the Frank’s Seasoning—you’ll use the rest in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
• 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 RedHot® Original Seasoning Blend, and a big pinch of salt and pepper.
• 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.
• While potatoes cook, lightly oil a baking sheet. • Toss carrots on one side of prepared 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).
• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on a plate. 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.
• 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.
