Crispy Hot Honey Chicken

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot.

Meanwhile, toss carrots on a foil-lined baking sheet (or the one you preheated) with a drizzle of oil, 1 tsp Fry Seasoning (2 tsp for 4 servings), and a big pinch of salt and pepper. Roast, tossing halfway through, until lightly browned and tender, 20-25 minutes.

On a plate, combine panko, 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 on both sides with panko mixture, pressing to adhere.

Heat a ¼-inch-layer of oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, 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. To pot with potatoes, add remaining sour cream, 1 TBSP butter (2 TBSP for 4 servings), and half the chives. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth.