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Buffalo-Spiced Chicken with Blue Cheese

Buffalo-Spiced Chicken with Blue Cheese

Easy Cleanup

Easy
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Are you the type of person who only goes to sporting events because of the fact 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 brushed with sour cream, then coated in a Frank’s Red Hot spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy flecked blue cheese sauce. Oh, and did we mention there’s roasted carrots and sour cream and chive mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk.

Tags:EasySpicy
Allergens:MilkWheatEggs

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

¼ ounce

Chives

6 tablespoon

Sour Cream

(ContainsMilk)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1.5 ounce

Blue Cheese Dressing

(ContainsMilk, Eggs)

12 ounce

Carrots

1 tablespoon

Fry Seasoning

10 ounce

Chicken Cutlets

1 teaspoon

Hot Sauce

7.2 g

Frank's RedHot® Original Seasoning Blend

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate57 g
Sugar13 g
Dietary Fiber10 g
Protein37 g
Cholesterol180 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Potato Masher
Strainer
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Mince chives.

2

• Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes. • 4 SERVINGS: Use all the Fry Seasoning.

3

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with 1 packet sour cream and 1 TBSP butter until smooth, adding splashes of reserved cooking liquid as needed. • Stir in half the chives. Season with salt and pepper. Keep covered off heat. • 4 SERVINGS: Mash potatoes with 2 packets sour cream and 2 TBSP butter.

4

• Pat chicken dry with paper towels; season with salt and pepper. • Place 1 TBSP butter in a shallow dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning, and a pinch of salt and pepper. • Brush 1 packet sour cream onto tops of chicken in a thin layer. Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere. • Place coated sides up on a second, lightly oiled baking sheet. • 4 SERVINGS: Use 2 TBSP butter. Use 2 packets sour cream on chicken.

5

• Roast chicken on middle rack until cooked through, 15-18 minutes. Transfer to a plate to rest. • While chicken cooks, in a small bowl, combine blue cheese dressing, remaining sour cream, and remaining chives.

6

• Divide carrots, potatoes, and chicken between plates. Top chicken with blue cheese sauce and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.