Crispy Buffalo-Spiced Chicken
with Blue Cheese Sauce, Scallion Mashed Potatoes & Broccoli
Are you the type who only goes to sporting events for Buffalo wings? We’re with you, and so we’ve taken the beloved dish from messy app to epic weeknight dinner. Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Carrots
12 ounce
Potatoes
2 unit
Scallions
1 tablespoon
Fry Seasoning
4.5 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains Wheat)
¼ ounce
Frank's RedHot® Original Seasoning Blend
1.5 ounce
Blue Cheese Dressing
(Contains Eggs, Milk)
1 teaspoon
Hot Sauce
8 ounce
Broccoli Florets
Not included in your delivery
Salt
Pepper
2 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.
Cut broccoli into bite-size pieces if necessary. (Save carrots for another use.)
• Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
Swap in broccoli for carrots; roast 15-20 minutes.
• While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with one packet sour cream (two packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.) • Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.
• Meanwhile, pat chicken* dry with paper towels; season with salt and pepper. • Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s RedHot® Original Seasoning Blend, and a pinch of salt and pepper. • Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). • Place chicken, coated sides up, on a second, lightly oiled baking sheet.
• Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. • While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.
• Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.
Chicken is fully cooked when internal temperature reaches 165°.
