with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots
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.
Allergens
Utensils
Tags
Sour Cream
4.5 tablespoon
Fry Seasoning
0.5 tablespoon
Potatoes
12 ounce
Carrots
12 ounce
Blue Cheese Dressing
1.5 ounce
Frank's Seasoning Blend
0.25 ounce
Panko Breadcrumbs
0.25 cup
Chicken Cutlets
10 ounce
Scallions
2 unit
Hot Sauce
1 teaspoon
Olive Oil
2 teaspoon (tsp)
Butter
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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.
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.
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 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.
760
kcal
Calories
40
g
Fat
16
g
Saturated Fat
61
g
Carbohydrate
13
g
Sugar
8
g
Dietary Fiber
39
g
Protein
170
mg
Cholesterol
1010
mg
Sodium
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