My Deliveries
arrow right iconarrow right icon
Menu for 24 Oct to 30 Oct
arrow right iconarrow right icon
Crispy Buffalo-Spiced Chicken
Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

with Blue Cheese Sauce, Scallion Mashed Potatoes & Roasted Carrots

Hall Of Fame
Read more

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


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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit


6 tablespoon

Sour Cream


¼ cup

Panko Breadcrumbs


1.5 ounce

Blue Cheese Dressing

(ContainsMilk, Eggs)

12 ounce


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





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat41 g
Saturated Fat17 g
Carbohydrate58 g
Sugar13 g
Dietary Fiber10 g
Protein37 g
Cholesterol180 mg
Sodium1020 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.
Utensilsarrow down iconarrow down icon
Baking Sheet
Medium Pot
Potato Masher
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces (no need to peel). 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. Boil until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with 1 packet sour cream (2 packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat.


• 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, and a pinch of salt and pepper. • Brush 1 packet sour cream (2 packets for 4) 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 (no need to coat the undersides). • Place coated sides up on a second, lightly oiled baking sheet.


• 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, scallion whites, and remaining sour cream.


• Divide carrots, 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.