Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets.

Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sour cream; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, line a sheet pan with foil. Transfer the broccoli florets to the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Air Fryer: Cook the broccoli at 390°F for 7 to 9 minutes.

Meanwhile, place the flour and breadcrumbs on two separate large plates; season each with salt and pepper. Crack the egg(s) into a large bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a flat meat mallet), pound to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten egg(s) (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to a plate.

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added,working in batches if necessary, add the breaded chicken. Cook 5 to 8 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through. Transfer to a paper towel-lined plate or wire rack; immediately season with salt.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, in a large microwave-safe bowl, whisk together the honey and as much of the buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. Add the butter. Microwave on high 30 seconds to 1 minute, or until the butter is melted. Stir to combine. Transfer the cooked chicken to the bowl of honey-buffalo sauce; gently turn to coat. Serve the finished chicken with the mashed potatoes and roasted broccoli. Enjoy!