Crispy Hot Honey Chicken

Place potatoes in a medium pot with enough salted water to cover by 1 inch. Bring to a boil. Cook until tender, about 15 minutes. Reserve ¼ cup cooking water, then drain and return potatoes to pot.

Meanwhile, toss carrots with a drizzle of oil, 1 tsp 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.

Combine panko with remaining Fry Seasoning and a big pinch of salt and pepper. Pat chicken dry with paper towels. Season all over with salt and pepper. Brush chicken all over with half the sour cream. Working one piece at a time, coat chicken all over 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 meat 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.