Crispy Frank’s RedHot®-Spiced Chicken
with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots
- Eggs
- Milk
- Wheat
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 are roasted carrots and sour cream and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk.
Ingredients
12 ounce
Potatoes
1 tablespoon
Fry Seasoning
12 ounce
Carrot
6 tablespoon
Sour Cream
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
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
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.
• 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 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 RedHot® Original 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 kick and crispy coating, with the blue cheese sauce balancing the heat 🌶️.
- Ease of prep: Simple to make and customize spice levels, though some found timing tricky to get everything hot at once.
- Suggestions: Consider adding extra panko for more coverage; try ranch dressing if you don't like blue cheese.
- Leftovers: Chicken doesn't reheat well the next day; some found portions small, especially carrots.
- Sides: Roasted carrots were a hit; several wished for a green vegetable instead of two starchy sides.
