W13 MOD Crispy Buffalo-Spiced Chicken

• Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.

• While carrots roast, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with one packet sour cream (two packets for 4 servings) and 1 TBSP butter (2 TBSP for 4) until smooth, adding splashes of reserved potato cooking liquid as needed. (You’ll use more sour cream in the next step.) • Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.

• Meanwhile, pat chicken* dry with paper towels; season with salt and pepper. • Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning Blend, and a pinch of salt and pepper. • Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides). • Place chicken, coated sides up, on a second, lightly oiled baking sheet.

• Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest. • While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.