Crispy Buffalo-Spiced Chicken
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Crispy Buffalo-Spiced Chicken

Crispy Buffalo-Spiced Chicken

with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots

Are you the type who only goes to sporting events for Buffalo wings? We’re with you, and so we’ve taken the beloved dish from messy app to epic weeknight dinner. Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish 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


12 ounce


2 unit


1 tablespoon

Fry Seasoning

4.5 tablespoon

Sour Cream

(Contains Milk)

10 ounce

Chicken Cutlets

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ ounce

Frank's Seasoning Blend

1.5 ounce

Blue Cheese Dressing

(Contains Eggs, Milk)

1 teaspoon

Hot Sauce

Not included in your delivery



2 teaspoon

Olive Oil

1 teaspoon

Cooking Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories760 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate63 g
Sugar13 g
Dietary Fiber8 g
Protein39 g
Cholesterol170 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 produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. 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 one packet sour cream (two 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 until ready to serve.

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 Blend, and a pinch of salt and pepper. • Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). • Place chicken, coated sides up, on a second, lightly oiled baking sheet.

Roast & Make Sauce

• Roast chicken on middle rack until browned and 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, mashed 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.

Chicken is fully cooked when internal temperature reaches 165°.