Buffalo-Spiced Crispy Chicken Cutlets
Buffalo-Spiced Crispy Chicken Cutlets

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, buffalo-spiced crispy chicken cutlets. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Buffalo-Spiced Crispy Chicken Cutlets is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Buffalo-Spiced Crispy Chicken Cutlets is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook buffalo-spiced crispy chicken cutlets using 12 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Buffalo-Spiced Crispy Chicken Cutlets:
  1. Take 10 oz Chicken Cutlets (5oz ea)
  2. Get 12 oz Yukon Potatoes
  3. Take 6 oz Green Beans
  4. Get 2 Scallions
  5. Prepare 4 tbsp Sour Cream
  6. Prepare 1/4 oz Frank’s Seasoning Blend
  7. Prepare 1/4 cup Panko Breadcrumbs
  8. Prepare 1/4 cup Monterey Jack Cheese
  9. Prepare 2 tsp Honey
  10. Take 2 tsp Cooking Oil
  11. Prepare 2 tsp Olive Oil
  12. Take 3 tbsp Butter
Instructions to make Buffalo-Spiced Crispy Chicken Cutlets:
  1. Adjust rack to top position and preheat oven to 425°. Wash and dry all produce.
  2. Trim and thinly slice scallions, separating whites from greens.
  3. In a small bowl, combine half the sour cream (you’ll use the rest later), ½ tsp Frank’s Seasoning, and a big pinch of salt. (you’ll use the rest in the next step.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
  4. Place 1 TBSP butter in a medium microwave-safe bowl; microwave until melted, 30-45 seconds.
  5. Stir in panko, Monterey Jack, remaining Frank’s Seasoning, and a big pinch of salt and pepper.
  7. 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.
  8. Reserve ½ cup potato cooking liquid, then drain.
  9. Add a drizzle of oil and scallion whites to empty pot over low heat; cook until softened, 1 minute.
  10. Return drained 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.
  11. Keep covered off heat until ready to serve.
  12. 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.
  13. Toss green beans on opposite side of sheet from chicken with a large drizzle of olive oil and a pinch of salt and pepper.
  14. Roast on top rack until chicken is golden brown and cooked through and green beans are tender, 15-18 minutes. - - TIP: If green beans are done before chicken, remove from sheet and continue roasting chicken.
  15. 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 both on the side for dipping).
  16. Garnish potatoes with scallion greens. Serve and enjoy!

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