Adjust rack to top position and preheat oven to 425 degrees. (TIP: 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-inchthick pieces. Dice potatoes into ½-inch pieces. Thinly slice chives.

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 (½ cup for 4 servings), then drain and return potatoes to pot.

Meanwhile, toss carrots on a foil-lined baking sheet (or the one you preheated) with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 20-25 minutes.

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.

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 when added to the pan, 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 pot with potatoes, add remaining sour cream, 1 TBSP butter (2 TBSP for 4 servings), and half the chives. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth.

Divide chicken, carrots, and potatoes between plates. Drizzle chicken with hot honey (or serve it on the side for dipping). Sprinkle potatoes with remaining chives.