\nPrep: 5 Cook: 35<\/p>\n
- \n
- 12<\/span>oz carrots<\/span><\/li>\n
- 1<\/span>TBS fry seasoning<\/span><\/li>\n
- \u00bc<\/span>cup panko breadcrumbs<\/span><\/li>\n
- 1<\/span>tsp hot sauce<\/span><\/strong><\/span><\/li>\n
- 12<\/span>oz potatoes <\/span><\/li>\n
- 2<\/span>scallions<\/span><\/li>\n
- 4\u00bd<\/span>TBS sour cream<\/span><\/li>\n
- 10<\/span>oz chicken cutlets<\/span><\/li>\n
- \u00bc<\/span>oz frank\u2019s seasoning blend<\/strong><\/span><\/span><\/li>\n
- 1\u00bd<\/span>oz blue cheese dressing<\/span><\/li>\n
- salt & pepper<\/span><\/li>\n
- 2<\/span>tsp olive oil<\/span><\/li>\n
- 1<\/span>tsp cooking oil<\/span><\/li>\n
- 2<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/CrispyBuffaloSpicedChickenPrep.jpg?resize=300%2C167\")
<\/p>\nPrep: <\/strong><\/p>\n
Adjust racks to top and middle positions and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n
Trim, peel, and cut carrots on a diagonal into \u00bd-inch-thick pieces. Dice potatoes into \u00bd-inch pieces. Trim and thinly slice scallions, separating whites from greens.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/CrispyBuffaloSpicedChickenRoastCarrots.jpg?resize=300%2C167\")
<\/p>\nRoast carrots: <\/strong><\/p>\n
Toss carrots on a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, salt, and pepper. Save or discard the remaining Fry Seasoning.<\/p>\n
Roast on top rack until golden-brown and tender, 20-25 minutes. Swap in asparagus for carrots, roast 10-12 minutes.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/CrispyBuffaloSpicedChickenPotatoes.jpg?resize=300%2C167\")
<\/p>\nMake mashed potatoes: <\/strong><\/p>\n
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.<\/p>\n
Reserve \u00bd cup potato cooking liquid, drain and return potatoes to pot. Mash with one packet sour cream and 1 TBS butter until smooth, adding splashes of reserved potato cooking liquid as needed. (You\u2019ll use more sour cream in the next step.)<\/p>\n
Stir in half the scallion greens. Season with salt and pepper. Keep covered off heat until ready to serve.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/CrispyBuffaloSpicedChickenCoatChicken.jpg?resize=300%2C171\")
<\/p>\nCoat chicken: <\/strong><\/p>\n
Meanwhile, pat chicken dry with paper towels, season with salt and pepper.<\/p>\n
Place 1 TBS butter in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank\u2019s Seasoning Blend<\/span><\/strong>, and a pinch of salt and pepper.<\/p>\n
Brush one packet sour cream onto tops of chicken in a thin layer. (You\u2019ll 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).<\/p>\n
Place chicken, coated sides up, on a second, lightly oiled baking sheet.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/CrispyBuffaloSpicedChickenSauce.jpg?resize=300%2C171\")
<\/p>\nRoast & make sauce: <\/strong><\/p>\n
Roast chicken on middle rack until browned and cooked through, 15-18 minutes. Transfer to a plate to rest.<\/p>\n
While chicken cooks, in a small bowl, combine blue cheese dressing, scallion whites, and remaining sour cream.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/05\/CrispyBuffaloSpicedChickenServe.jpg?resize=300%2C171\")
<\/p>\nServe: <\/strong><\/p>\n
Divide carrots, mashed potatoes, and chicken between plates. Top chicken with blue cheese sauce, remaining scallion greens, and hot sauce<\/span><\/strong> if desired. Serve with any remaining<\/p>\n","protected":false},"excerpt":{"rendered":"
with Blue Cheese Sauce, Scallion Mashed Potatoes & Carrots Yield: 2 Chicken is brushed with sour cream, coated in a Buffalo-spiced panko mixture, roasted to juicy, crunchy perfection, and then drizzled with creamy blue cheese sauce. Roasted carrots and sour cream-scallion mashed potatoes on the side make this dish a slam dunk. Prep: 5 Cook: 35 12oz carrots 1TBS fry seasoning \u00bccup panko breadcrumbs 1tsp hot sauce 12oz potatoes 2scallions 4\u00bdTBS sour cream 10oz chicken cutlets \u00bcoz frank\u2019s seasoning blend…<\/p>\n
- 1<\/span>TBS fry seasoning<\/span><\/li>\n