Crispy Jack Chicken
with Roasted Carrots, Potato Wedges & Sriracha Mayo
- Wheat
- Milk
- Eggs
Craving fried chicken? These cutlets are so crispy, you’ll be shocked to discover they’re actually baked! The cheesy panko crust turns so crunchy and golden, you won’t believe your eyes… or mouth. They’re served with Sriracha-spiked mayo and a side of roasted carrots and equally crispy potato wedges. If this all sounds complicated—it’s not! This delicious dinner can be on the table in just 35 minutes.
Ingredients
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Ranch Spice
¼ cup
Monterey Jack Cheese
(Contains: Milk)
10 ounce
Chicken Breasts
4 tablespoon
Mayonnaise
(Contains: Eggs)
12 ounce
Carrots
1 teaspoon
Sriracha
12 ounce
Yukon Gold Potatoes
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.
• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack for 20-25 minutes total.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then).
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Once veggies have roasted 5 minutes, remove from oven. Push veggies to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave veggies roasting; add chicken to a third sheet and roast on middle rack.) • Roast until potatoes and carrots are golden brown and tender and chicken is cooked through, 15-20 minutes more.
• Meanwhile, in a second small bowl, combine remaining mayonnaise with Sriracha to taste.
• Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful chicken coating and tangy sriracha mayo dip; some found the ranch seasoning overpowering.
- Ease of prep: Customers appreciated the simple, quick preparation with everything baked on one sheet pan.
- Suggestions: Consider adding more sriracha for extra kick; some recommend broiling briefly for extra crispiness.
- Portions: Several noted small chicken pieces; others felt there were too many potatoes and carrots.
- Vegetables: Many enjoyed the sweet roasted carrots, but some requested more variety beyond potatoes and carrots.
Reviews from our home cooks
One of my favorite meals! This is so easy to prepare and just as easy to cook. The spice mix on the chicken is crispy and has a great flavor. The sauce on the side has a bit of kick to it and is easy to adjust to taste for those who don't like too much sriracha. So great. Plus there is very little clean up after eating. I will definitely make this again.
I really liked this one, the mayo on the chicken keeps it soooo soft and the crispy panko adds a nice texture contrast. Potatoes were really fun and I'll now be using this seasoning method more often! One thing that wasn't great was that all 4 of my carrots were in individual bags when they really didn't need to waste the plastic on that.
This chicken was delicious. Flavorful and crispy. The carrots were also rather good but the portion was quite small. Potatoes also tasty but way too much for two people. Would rather have more carrots.
Solid recipe overall. Didn't get a perfectly crispy crust on the chicken, could be variance of temperature with the oven. Carrots and potato wedges came out perfectly.
Very tasty, chicken was perfectly cooked and had great flavor. My brother loved the addition of the siracha mayo with the potato wedges.
Family favorite even the kids will eat! I prefer carrots on the top rack to give them that extra crisp, and sriracha mayo isn't our favorite, but it's a perfect home-cooked meal :)
Too much ranch in chicken topping, carrots needed 5-10 min longer than recommended to reach a slight browned crisp, potatoes needed much longer to be edible, still one of our favorite recipes though
The chicken was moist and the carrots were delicious. The potatoes were a little under done - could have been crispier.
I'm loving these crusted chicken options! I usually get dry or rubbery chicken when I cook it but now I know because of Hello Fresh that I should go higher heat and less time. The chicken came out perfect. Loved the potato and roasted carrots on the side.
Tender chicken, sweet carrots and great seasoning. I don't like spicy but my husband loved the sriracha mayo.
