Crispy Hot Honey Chicken

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot.

While potatoes cook, toss carrots with a drizzle of oil, half the Fry Seasoning, and a big pinch of salt and pepper on a foil-lined baking sheet (or the one that you preheated). Roast, tossing halfway through, until lightly browned and tender, 15-20 minutes.

While carrots roast, combine panko with a big pinch of salt and pepper in a shallow dish. Pat chicken dry with paper towels and season with salt, pepper, and remaining Fry Seasoning. Brush chicken all over with half the sour cream. Working one piece at a time, coat chicken on both sides with panko mixture, pressing to adhere.

Heat a ¼-inch layer of oil in a large pan over medium-high heat. Add chicken and cook until panko is golden brown and chicken is cooked through, 4-5 minutes per side. Transfer to a paper-towel-lined plate and set aside. To pot with potatoes, add remaining sour cream, 2 TBSP butter, and half the chives. Mash, adding reserved cooking water if needed, until creamy and smooth.