Crispy Buffalo Chicken with Mashed Potatoes & Roasted Carrot Medallions

Crispy Buffalo Chicken with Mashed Potatoes & Roasted Carrot Medallions

Crispy Buffalo Chicken with Mashed Potatoes & Roasted Carrot Medallions

A perfect balance of crispy, spicy, and creamy, this dish brings bold buffalo flavor to tender oven-baked chicken, paired with buttery mashed potatoes and caramelized roasted carrots. A drizzle of blue cheese or ranch dressing ties it all together for a comforting yet elevated meal.

Serves: 4

Ingredients

  • 4 chicken cutlets
  • 24-28 oz gold potatoes
  • 24-28 oz carrots
  • 2-4 scallions
  • 10-12 Tbsp sour cream
  • 4 Tbsp butter
  • ½ cup panko breadcrumbs
  • Blue cheese or ranch dressing (your preference)
  • 1 tsp Frank’s Seasoning Blend
  • Dr. C’s Magical Meat Dust
  • Olive oil
  • Salt & pepper

Preparation

1. Preheat & Prep

  • Preheat oven to 425°F.
  • Cut potatoes into ½-inch cubes.
  • Peel and slice carrots into ½-inch medallions.
  • Dice scallions, separating the whites from the greens.

2. Roast the Carrots

  • Toss carrots with olive oil and spread evenly on a parchment-lined baking sheet.
  •  Season with salt, pepper, and Dr. C’s Magical Meat Dust.
  • TIP: Season root vegetables well. This helps them from tasting bland
  • Roast on the top rack for 20-25 minutes, until tender and slightly caramelized.

3. Make the Mashed Potatoes

  • Place cubed potatoes in a pot and cover with water.
  • Season with salt and bring to a boil.
  • Boil for 15-20 minutes until fork-tender.
  • Drain, then mash with 2 Tbsp butter and 4 Tbsp sour cream.
  • Stir in the scallion whites for added flavor.
  • Stir in 1/2-1 tsp Dr. C's Magical Meat Dust and salt and pepper to taste
  • TIP: Season root vegetables well. This helps them from tasting bland

4. Prepare the Panko Topping

  • Melt 2 Tbsp butter in a bowl.
  • Mix in ½ cup panko, 1 tsp Frank’s Seasoning Blend, salt, and pepper.

5. Bake the Chicken

  • Pat chicken dry and season with salt, pepper, and Dr. C’s Magical Meat Dust.
  • Place on a lightly oiled, foil-lined baking sheet.
  • Brush tops of the chicken with sour cream.
  • Press the panko mixture onto each cutlet.
  • Bake for 15-20 minutes, until the chicken reaches an internal temperature of 165°F and the topping is golden brown.

    6. Serve & Enjoy

    Plate the crispy buffalo chicken with a generous drizzle of blue cheese or ranch dressing and top with scallion greens, alongside creamy mashed potatoes and roasted carrots for a satisfying meal with the perfect blend of textures and flavors.


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