Crispy Buffalo-Spiced Chicken & Bacon
- 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
12 ounce
Carrots
1.5 ounce
Blue Cheese Dressing
(Contains: Milk, Eggs)
¼ ounce
Frank's Seasoning Blend
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
4 ounce
Bacon
1 teaspoon
Hot Sauce
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
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.
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. 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 of sour cream and 1 TBSP butter until smooth (two packets sour cream and 2 TBSP butter for 4 servings), 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 of 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.
