Crispy Cheddar Chicken with Loaded Bacon Mashed Potatoes & Asparagus

Crispy chicken is always a recipe for success. Add melty cheddar and bold spices to the mix, and you’ve got a winning dinner. Once baked, the crust turns golden brown while the meat stays juicy and tender. But wait...there’s more! The crunchy cutlets are served alongside tender roasted asparagus and cheesy, bacon-and-chive-studded mashed potatoes. Together, it’s a meal as elegant as it is satisfying and delicious.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position. Lightly oil baking sheet.

Step 2

Melt 1 Tbsp butter; stir in panko, half of Fry Seasoning, half of cheddar cheese, & salt/pepper. Pat chicken dry with paper towels; season with remaining Fry Seasoning, salt, & pepper. Place on one side of prepared sheet. Evenly spread a thin layer of mayonnaise onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides). Roast (5 min.) on top rack. (you’ll add the asparagus then).

Step 3

While chicken roasts, place potatoes in lg. pot with enough salted water to cover by 2”; bring to boil & cook (15-20 min.) until tender. Reserve ½ cup potato cooking liquid, then drain & return potatoes to pot. Meanwhile, place bacon in lg., dry pan over med.-high; cook (6-10 min.), turning occasionally, until crispy. Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.

Step 4

Once chicken is lightly browned, remove sheet from oven. Carefully toss asparagus on empty side with drizzle of olive oil & salt/pepper. Continue roasting (10-12 min. longer) until asparagus is tender & chicken is cooked through. (For a deeply golden crust, broil chicken for the last 2-3 min.)

Step 5

To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBSP butter. Mash until smooth & creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half of bacon & half of chives; season with salt/pepper.

Step 6

Divide chicken, potatoes, & asparagus between plates. Top potatoes with remaining bacon & chives. Serve.

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