Crispy Buffalo-Spiced Chicken
with Blue Cheese Sauce, Scallion Mashed Potatoes & Asparagus
- Milk
- Eggs
- Wheat
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.
Ingredients
4.5 tablespoon
Sour Cream
(Contains: Milk)
½ tablespoon
Fry Seasoning
12 ounce
Potatoes
ounce
Carrot
6 ounce
Asparagus
1.5 ounce
Blue Cheese Dressing
(Contains: Eggs, Milk)
¼ ounce
Frank's Seasoning Blend
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Hot Sauce
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
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.
Trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
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.
Swap in asparagus for carrots; roast until lightly browned and tender, 10-12 minutes.
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.
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 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spicy Buffalo-style chicken, with some praising the blue cheese sauce for a perfect balance of heat and coolness 🌶️.
- Ease of prep: While tasty, some found it time-consuming with lots of prep work and dishes; others appreciated the simple, fun cooking process.
- Suggestions: Consider swapping carrots for asparagus; some prefer sautéing carrots instead of roasting. Try adding blue cheese crumbles for extra flavor.
- Portions: A few wanted more chicken or vegetables; others found it hearty and filling with just the right amount of spice.
- Customization: Those who dislike blue cheese suggested using ranch or plain sour cream with scallions as alternative toppings.
