Buffalo Chicken Parm

why make this recipe

Buffalo Chicken Parmesan combines the best of two worlds: crunchy, crispy chicken and the spicy kick of Buffalo sauce. It’s a dish that everyone loves, perfect for a cozy dinner or a game day gathering. This recipe is not only comforting but also easy to prepare, making it a fantastic choice for both beginners and seasoned cooks. Plus, who can resist that gooey melted cheese on top?

how to make Buffalo Chicken Parmesan

Ingredients:

2 boneless, skinless chicken breasts
1 tsp. kosher salt
1/3 cup all-purpose flour
2 large eggs
1 1/4 cups panko bread crumbs
1 tsp. dried oregano
1 cup finely grated Parmesan (about 3 oz.), divided
1 cup vegetable oil
1/4 cup Frank’s RedHot sauce
4 Tbsp. unsalted butter
1 (8-oz.) ball fresh mozzarella, shredded
Sliced chives and ranch dressing, for serving

Directions:

Step 1: Cut each chicken breast in half lengthwise so you have 2 thin halves of chicken. Place one piece in a large plastic bag or under plastic wrap and pound with a tenderizer or heavy pot until the chicken is about 1/4" thick. Repeat with the remaining pieces until you have 4 cutlets. Pat them dry and season both sides with salt.

Step 2: Place flour in a large, shallow bowl. In another shallow bowl, beat the eggs to blend. In a third shallow bowl, combine bread crumbs, oregano, and 1/2 cup Parmesan.

Step 3: In a large skillet over medium heat, heat the oil until a deep-fry or instant-read thermometer registers 350 degrees. Line a baking sheet with parchment and set a wire rack inside. Carefully lower 2 cutlets into the hot oil. Fry until the undersides are golden and crispy, about 2 minutes. Carefully turn the cutlets and continue to fry until the other side is golden and crispy, about 2 minutes more. Transfer the cutlets to the prepared rack. Repeat with the remaining cutlets.

Step 4: In a small saucepan over medium heat, cook the hot sauce and butter, stirring occasionally, until the butter is melted. Spoon the sauce over the tops of the chicken, spreading all the way to the edges, and reserve the remaining sauce for serving.

Step 5: Place a rack in the top third of the oven; heat the broiler to high. Sprinkle mozzarella and remaining 1/2 cup Parmesan over the chicken.

Step 6: Broil, watching closely, until the cheese is melted, bubbling, and lightly golden, about 2 to 4 minutes, depending on your broiler’s strength.

Step 7: Transfer the chicken to a platter. Top with chives and drizzle with ranch dressing and the reserved sauce.

how to serve Buffalo Chicken Parmesan

Buffalo Chicken Parmesan tastes great on its own, but you can serve it with a side of pasta, a fresh salad, or some crispy vegetables. It’s also a hit with some extra ranch dressing on the side for dipping.

how to store Buffalo Chicken Parmesan

If you have leftovers, store the Buffalo Chicken Parmesan in an airtight container in the fridge. It will stay fresh for about 3 days. To reheat, place it back in the oven or microwave until heated through. The crispy texture is best preserved by reheating in the oven.

tips to make Buffalo Chicken Parmesan

For extra flavor, marinate the chicken in some Frank’s RedHot sauce before breading.
Make sure the oil is hot enough before frying to get that nice crispy coating.
Don’t skip broiling at the end—it makes the cheese wonderfully gooey and delicious.

variation

For a healthier twist, you can bake the chicken instead of frying it. Simply coat the chicken as directed and place them on a baking sheet. Bake at 400 degrees for 20-25 minutes, or until cooked through.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes, but make sure to thaw them completely before starting this recipe for the best results.

Q: What can I use instead of Frank’s RedHot sauce?
A: You can substitute with any other hot sauce you like, but the flavor will differ.

Q: Is there a vegetarian option for this recipe?
A: Yes! You can substitute the chicken with thick slices of eggplant or cauliflower for a veggie version. Just adjust the cooking time as necessary.