Sheet-Pan Hot Honey Chicken

buttermilk

🥗Healthier: plain yogurt

💰Cheaper: milk + vinegar

Plain yogurt adds creaminess while reducing calories.

hot sauce

🥗Healthier: sriracha

💰Cheaper: hot pepper flakes

Sriracha offers a similar heat with less sodium.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

Heat oven to 425°F.

Sprinkle salt over both sides of chicken cutlets.

Place the flour, eggs, and breadcrumbs into 3 separate bowls. Working with one piece of chicken at a time, evenly and fully coat the pieces in the flour, then the eggs, then the breadcrumbs.

Place the chicken in a single layer on a sheet pan lined with parchment paper. Bake 20 to 25 minutes or until the chicken is golden brown, juice of chicken runs clear, and temperature registers 165°F on an instant-read thermometer.

In a small bowl combine the hot sauce and honey. Whisk until smooth. Drizzle the sauce over the chicken.

Garnish the hot honey chicken with parsley and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens