Honey Sriracha Fried Chicken

Toss zucchini on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 15-18 minutes. Meanwhile, place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 12-15 minutes. Reserve ½ cup sweet potato cooking liquid; drain and return sweet potatoes to pot. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings); mash until smooth, adding splashes of reserved sweet potato cooking liquid as needed. Taste and season with salt and pepper.

Swap in green beans or broccoli for zucchini. Roast until browned and tender, 12-15 minutes for green beans or 15-20 minutes for broccoli.

Melt 2 TBSP butter (4 TBSP for 4 servings) in a medium pan over medium-low heat. Add honey, Sriracha, and additional hot sauce from your pantry if desired. Cook, stirring, until bubbling and glossy, 1-2 minutes. Transfer honey Sriracha sauce to a small bowl.

Pat chicken dry with paper towels. Place between 2 large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about ½ inch thick. Season all over with garlic powder, salt, and pepper. Working one piece at a time, press chicken into flour until fully coated. Gently shake off excess, then dip both sides into beaten egg. Let excess egg drip off, then press into flour again until fully coated. (For less mess, use tongs to dip and transfer! Discard any excess flour and egg after coating.)

Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of flour sizzles when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. (If chicken begins to brown too quickly, lower that heat!) Transfer to a paper-towel-lined plate; season with salt.