Frank’s RedHot®-Spiced Crispy Chicken
with Monterey Jack, Mashed Potatoes, Buttery Green Beans & a Honey Drizzle
- Milk
- Wheat
Are you the type of person who only goes to events because of the fact 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 coated in a cheesy, Buffalo-spiced panko mixture. It’s roasted to juicy, crunchy perfection, then drizzled with creamy, tangy sauce. Oh, and did we mention there’s buttery roasted green beans and sour cream and scallion mashed potatoes on the side?! Yeah, it’s safe to say this dish is a slam dunk/home run/total dinner goals.
Ingredients
6 ounce
Green Beans
2 unit
Scallions
4 tablespoon
Sour Cream
(Contains: Milk)
7.2 g
Frank's RedHot® Original Seasoning Blend
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
12 ounce
Yukon Gold Potatoes
2 teaspoon
Honey
Not included in your delivery
2 teaspoon
Vegetable Oil
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. • In a small bowl, combine half the sour cream (you’ll use the rest later), ½ tsp Frank’s RedHot® Original Seasoning (be sure to measure—you’ll use the rest in the next step), and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. • 4 SERVINGS: Adjust racks to top and middle positions. Use 1 tsp Frank’s Seasoning.
• Place 1 TBSP butter in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. • Stir in panko, Monterey Jack, remaining Frank’s RedHot® Original Seasoning, and a big pinch of salt and pepper. • 4 SERVINGS: Use 2 TBSP butter.
• Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Add a drizzle of oil and scallion whites to empty pot over low heat; cook until softened, 1 minute. • Return potatoes to pot; mash with remaining sour cream and 1 TBSP butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter.
• While potatoes cook, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a lightly oiled baking sheet. • Mound tops of chicken with panko mixture, pressing firmly to adhere (no need to coat the undersides). • 4 SERVINGS: Spread chicken out across entire sheet.
• Toss green beans on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper. • Roast on top rack until chicken is golden brown and cooked through and green beans are tender, 15-18 minutes. • 4 SERVINGS: Toss green beans on a second sheet. Roast chicken on top rack and green beans on middle rack. • TIP: If green beans are done before chicken, remove from sheet and continue roasting chicken.
• Transfer roasted green beans to a large bowl; add 1 TBSP butter and toss until melted. • Divide green beans, potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the spicy kick from Frank's RedHot® seasoning, balanced nicely by the creamy mashed potatoes 🌶️.
- Ease of prep: Customers found this oven-baked meal easy to prepare with minimal dishes to wash.
- Suggestions: Some found the chicken too salty; consider using less seasoning or adjusting to taste.
- Texture: A few noted the green beans were a bit tough; try cooking them longer for tenderness.
