Buffalo Chicken Parm

• 份量: 2 servings
• 准备时间: 10 minutes
• 总时间: 1 hour

配料

2 boneless, skinless chicken breasts

1 tsp. kosher salt

1/3 c. all-purpose flour

2 large eggs

1 1/4 c. panko bread crumbs

1 tsp. dried oregano

1 c. finely grated Parmesan (about 3 oz.), divided

1 c. vegetable oil

1/4 c. Frank's RedHot sauce

4 tbsp. unsalted butter

1 (8-oz.) ball fresh mozzarella, shredded

Sliced chives and ranch dressing, for serving

步骤

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 chicken is about 1/4" thick. Repeat with remaining pieces until you have 4 cutlets. Pat dry; season both sides with salt.

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

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

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

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

Broil, watching closely, until cheese is melted, bubbling, and lightly golden, 2 to 4 minutes, depending on strength of your broiler.

Transfer chicken to a platter. Top with chives. Drizzle with ranch dressing and reserved sauce.