Kick You In The Mouth Spicy Crispy Chicken

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Still hungry?

Do you like a good crunch? How about spice? Well this recipe has both. Additionally, this meal is beginner friendly. The spicy crispy chicken is a meal you can whip out at Thanksgiving and knock everyone’s socks off. The portions given in this recipe is meant for two people (or one really hungry me). Increase portion size as needed.

Ingredients

• Carrots
• Potatoes
• 2 Scallions
• 10 Ounces Chicken Cutlets
• 3 tbsp Sour Cream
• ¼ Cup Panko Breadcrumbs
• ¼ Cup Monterey Jack Cheese (shredded)
• 2 tsp Honey
• ½ tbsp Frank’s Seasoning Blend

Instructions

1. Preheat oven to 425 degrees. Trim, peel, and cut carrots diagonally into ½-inch thick pieces. Trim and thinly slice scallions, separating whites from greens. In a small bowl, combine half the sour cream, ½ tsp Frank’s seasoning, and a big pinch of salt. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
2. Melt1 tbsp of butter in a medium microwave-safe bowl for 30-45 seconds. Stir in panko, Monterey Jack, remaining Frank’s Seasoning Blend, and a big pinch of salt and pepper.
3. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender for 15-20 minutes. Keep ½ cup potato cooking liquid, then drain.
4. Heat a drizzle of oil and scallion whites in empty pot over low heat until softened for about 1 minute. Return potatoes to pot and mash with remaining sour cream and 1 tbsp of butter until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste. Keep covered off heat until ready to serve.
5. While potatoes cook, lightly oil a baking sheet. Toss carrots on one side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes (you’ll add the chicken to the baking sheet after).
6. While carrots roast, pat chicken dry with paper towels and season with salt and pepper. Mound panko mixture on top of chicken, pressing firmly to adhere (no need to coat undersides).
7. Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on the empty side. Roast on top rack until chicken is golden brown and cooked through and carrots are tender for 15-18 minutes. Transfer roasted carrots to a large bowl, adding 1 tbsp of butter and toss until melted.

Divide carrots, mashed potatoes, and chicken between plates. Drizzle chicken with creamy Buffalo sauce and honey (or serve on the side for dipping). Garnish potatoes and chicken with scallion greens and serve. voila, you’ve made Spicy Crispy Chicken.