This Buffalo chicken dish is simple and amazing. It's a family favorite!
Ingredients
- chicken breast tenderloins: 3 pound
- salt: 0.75 tsp
- ground black pepper: 0.75 tsp
- eggs: 6 piece
- ½ cups panko bread crumbs: 1 piece
- canola oil: 9 Tbsp
- Buffalo wing sauce (such as Frank's®): 0.75 cup (to taste)
- ½ cups shredded mozzarella cheese: 1 piece
Metric Conversion
Stages of cooking
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Season chicken with salt and black pepper. Set aside.
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Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
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Dip chicken in eggs, then press into panko to coat.
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Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded chicken in hot oil until crust is golden and center is no longer pink, about 4 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining oil and breaded chicken in 2 batches.
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Return pan-fried chicken to the skillet. Pour wing sauce over chicken and sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.
