Crispy Buffalo-Spiced Chicken
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Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

with Blue Cheese Sauce, Scallion Mashed Potatoes & Roasted Carrots

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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes


serving amount

12 ounce

Yukon Gold Potatoes

2 unit


6 tablespoon

Sour Cream

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1.5 ounce

Blue Cheese Dressing

(Contains Eggs, Milk)

12 ounce


1 tablespoon

Fry Seasoning

12 ounce

Chicken Breasts

1 teaspoon

Hot Sauce

7.2 g

Frank's Seasoning Blend

Not included in your delivery

2 teaspoon

Olive Oil

1 teaspoon

Vegetable Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3138 kJ
Calories800 kcal
Fat43 g
Saturated Fat16 g
Carbohydrate61 g
Sugar13 g
Dietary Fiber10 g
Protein46 g
Cholesterol195 mg
Sodium1000 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.


Baking Sheet
Medium Pot
Potato Masher
Paper Towel
Small Bowl



• 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.

Roast Carrots

• 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.

Make Mashed Potatoes

• 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 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. (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.

Coat Chicken

• 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, 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). (You’ll use the remaining sour cream in the next step.) • Place chicken coated sides up on a second, lightly oiled baking sheet.

Roast and Make Sauce

• Roast chicken on middle rack until cooked through, 15-20 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.