Frank's Red Hot Chicken

Name: Frank's Red Hot Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: Potatoes 12 ounces for 2 people; Carrots 12 ounces for 2 people; Garlic 2 cloves; 1 tablespoon sour cream; Panko breadcrumbs 2 tbsp; Frank's red hot seasoning packet; Buttermilk ranch dressing; Honey; Chicken Breast (2) 5 oz filets if for 2 people; Salt; Pepper; Butter; Olive oil; Chilli flakes

6 steps

Prep:15minCook:20min

NUTRITIONAL VALUE Calories - 800kcal Fat - 44g Saturated Fat - 19g Carbohydrate - 67g Sugar - 18g Dietary Fiber - 8g Protein - 38g Cholesterol - 180mg Sodium - 820mg

Updated at: Thu, 17 Aug 2023 02:57:48 GMT

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Ingredients

2 servings

12 ouncesPotatoes

1 tablespoonsour cream

2 TbspPanko breadcrumbs

red hot seasoning

Buttermilk ranch dressing

honey

2 x 5 ozChicken Breast

filets if for 2 people

At Home - Need for Recipe

Instructions

Step 1

1. Preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Peel garlic.

Step 2

Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.) Roast for 10 minutes (you’ll add the chicken then).

Step 3

Meanwhile, place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 10 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes and garlic to pot. Mash with sour cream and 3 TBSP butter (6 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed (we used ¼ cup). Season generously with salt and pepper. Keep covered off heat until ready to serve.

Step 4

While potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in Frank’s Seasoning, half the panko (all for 4), salt, and pepper. Pat chicken dry with paper towels and season all over with salt and pepper. Evenly spread top of each chicken breast with 1 tsp dressing (save the rest for serving). Mound with panko mixture, pressing to adhere (no need to coat the undersides).

Step 5

Once carrots have roasted 10 minutes, carefully add coated chicken to empty side of sheet. (For 4 servings, leave carrots roasting and add chicken to a second sheet.) Roast until chicken is browned and cooked through and carrots are browned and tender, 12-15 minutes more.

Step 6

Drizzle roasted carrots with honey; toss on sheet to coat (tongs are the best tool for this job!). If you’ve got some on hand, sprinkle carrots with a pinch of chili flakes from your pantry if desired. Divide carrots, chicken, and mashed potatoes between plates. Drizzle chicken with remaining dressing. Chicken is fully cooked when internal temperature reaches 165°

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