When setting up her dredging station, Katie adds hot sauce and Dijon mustard to the egg mixture, then seasons the crushed pecans with salt and pepper to ensure the chicken packs plenty of bold flavors all the way through.

Katie’s quick, no-fuss version of this classic Italian dish ditches the breading and uses the grill to add smoky flavors.

Sunny cooks the chicken over a can of lemon-lime malt beer to infuse the citrusy flavors into the meat.

This all-in-one dinner is made in a cast-iron skillet, which means cleanup is a breeze.