Buffalo Honey Chicken
with a Garlicky Panko Kale Jumble
- Milk
- Wheat
Buffalo sauce and honey! Sound like a wild combo? Perhaps, but bear (er, buffalo?) with us. Savory garlic and spicy cayenne mix in Frank’s classic blend to season juicy pork chops, then everything’s topped with a creamy, buttery sauce swirled with hot sauce and honey. All that spicy-sweet is paired with roasted carrots and sautéed kale, jumbled together with garlicky panko for a fresh side with tons of texture. Yep, Buffalo sauce and honey are crazy … crazy good!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
3 unit
Frank's Hot Sauce
6 ounce
Carrot
1 unit
Onion
4 ounce
Kale
1 unit
Chicken Stock Concentrate
1 clove
Garlic
2 teaspoon
Honey
¼ ounce
Frank's Seasoning Blend
0.13 cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 unit
Scallions
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel, trim, and halve carrots lengthwise; cut on a diagonal into 1⁄2-inch pieces. Peel and mince garlic. Halve, peel, and thinly slice onion. Remove and discard any large stems from kale; chop into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.
• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until golden and tender, 20-25 minutes. • Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and garlic; cook, stirring, until golden brown, 2-4 minutes. • Turn off heat; season panko with salt and pepper. Transfer to a plate and set aside. Wipe out pan.
• Heat a drizzle of olive oil in same pan over medium heat. Add onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. • Add kale, 1⁄4 cup water, and a pinch of salt and pepper. Cook, stirring occasionally, until kale is wilted and tender, 5-7 minutes. • Remove from heat. Taste and season with salt and pepper if desired. Transfer to a large bowl and cover with foil. Wash out pan.
• While veggies cook, pat pork dry with paper towels; season all over with Frank’s Seasoning, salt, and pepper. • Heat a drizzle of oil in a second large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. Transfer to a cutting board to rest.
Simply cook through this step, swapping in chicken for pork.
• Heat a drizzle of oil in pan used for kale over medium-low heat. Add scallion whites and cook, stirring occasionally, until softened and fragrant, 2-3 minutes. • Add 1⁄4 cup water, hot sauce, honey, and stock concentrate. Cook, stirring often, until thickened, 1-3 minutes. • Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.
• When carrots are done roasting, add to bowl with kale; toss to combine. Taste and season with salt and pepper if desired. • Divide pork and kale jumble between plates. Spoon sauce over pork; sprinkle kale jumble with as much garlicky panko as you like. Garnish pork with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the buffalo honey sauce, calling it "incredible" and "delicious" with a perfect balance of tangy and sweet 🍯.
- Ease of prep: Some found it time-consuming with multiple steps and pans; consider streamlining for quicker weeknight cooking.
- Suggestions: For best results, ensure chicken is evenly cut; consider adding extra seasoning to boost flavor.
- Leftovers: The kale jumble was a hit for some; try adding extra kale if you enjoy leafy greens.
- Sides: While many enjoyed the kale, others suggested pairing with rice or sweet potatoes for a heartier meal.
