A lighter spin on everyones favorite fried wings, this easy recipe has you bake breaded chicken breasts and carrot sticks on the same sheet pan. Serving them with the crunchy contrast of celery and blue cheese salad makes this easy weeknight dinner a complete and total touchdown. 

Martha Stewart Living, March 2021

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Read the full recipe after the video.

Recipe Summary test

prep:
30 mins
total:
55 mins
Servings:
4
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes. Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate. Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.

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  • Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere. Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.

  • Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.

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