Buffalo Chicken Parmesan
(0.5)
28.2K views • 4d ago
4.0K
325
14.1% engagement
A fusion of crispy chicken parmesan with a spicy buffalo tomato sauce, topped with mozzarella and optional blue cheese, served with garlicky broccolini and sundried tomatoes. A flavorful twist on classic chicken parmesan with a buffalo wing kick.
00:30:00 total
Serves 2
medium
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- chicken breast - 1 large breast (enough for 2 servings) (large, split in half and pounded thin)
- flour - watch the video to see (seasoned with salt and pepper)
- eggs - watch the video to see (beaten, seasoned with salt and pepper)
- panko breadcrumbs - watch the video to see (mixed with Parmesan and dried herbs)
- Parmesan cheese - watch the video to see (grated, mixed with panko and for topping broccolini)
- mixed dried herbs (Herb Provence or similar) - watch the video to see (mixed with panko)
- vegetable oil - enough for shallow frying (for frying, heated to 365°F (185°C))
- butter - 2 oz (about 2 oz, added to buffalo sauce off heat)
- tomato sauce (marinara) - 1.5 cups (thick, about 1.5 cups)
- Frank's hot sauce or preferred hot sauce - about 1.5 cups (to taste, mixed with tomato sauce to make buffalo sauce)
- mozzarella cheese - watch the video to see (for topping chicken)
- blue cheese (Rockeford or Gorgonzola) - watch the video to see (optional, small pieces for topping)
- broccolini (baby broccoli) - watch the video to see (trimmed and peeled lightly)
- garlic - watch the video to see (minced, for sautéing broccolini)
- sundried tomatoes - watch the video to see (chopped, for sautéing broccolini and garnish)
- olive oil (preferably garlic infused) - watch the video to see (for sautéing broccolini)
- salt and pepper - to taste (to season flour, eggs, broccolini, and final dish)
Instructions
- Prepare Chicken Breast: Split the large chicken breast in half horizontally to create two thin pieces. Pat dry to remove moisture.
- Set Up Breading Station: Season flour with salt and pepper. Season beaten eggs with salt and pepper. Mix panko breadcrumbs with grated Parmesan and dried herbs.
- Bread the Chicken: Dredge each chicken piece first in the seasoned flour, then dip into the beaten egg ensuring full coverage, then coat with the panko-Parmesan-herb mixture. Use tongs to keep hands clean and shake off excess breadcrumbs.
- Fry the Chicken: Heat vegetable oil to 365°F (185°C). Fry the breaded chicken pieces until golden brown and cooked through, about 3-4 minutes per side depending on thickness. Remove and drain on parchment or silicone mat.
- Make Buffalo Tomato Sauce: In a saucepan, combine about 1.5 cups tomato sauce with about 1.5 cups Frank's hot sauce (or preferred hot sauce). Adjust heat by adding more or less hot sauce. Off heat, stir in about 2 oz butter to enrich and mellow the sauce.
- Assemble Chicken Parmesan: Place fried chicken on a baking tray. Spoon buffalo tomato sauce over each piece. Top with mozzarella cheese and optionally small pieces of blue cheese.
- Bake to Melt Cheese: Bake in a preheated oven at 375°F (190°C) just until the cheese melts and bubbles, about 5-7 minutes.
- Prepare Broccolini Side: Trim and lightly peel broccolini stems. Blanch in boiling water until desired tenderness, then shock in ice water to stop cooking and preserve color.
- Sauté Broccolini: Heat garlic-infused olive oil in a pan. Add minced garlic and chopped sundried tomatoes, sauté briefly to release aroma. Add broccolini and warm through. Season with salt and pepper. Optionally sprinkle with grated Parmesan.
- Serve: Plate the buffalo chicken parmesan with the garlicky broccolini and sundried tomatoes. Optionally add extra buffalo sauce on the side. Enjoy!
Unlock Menu Recommendations
Sign in to get personalized menu recommendations based on your current recipe. We'll suggest what to serve before, alongside, or after this dish to create the perfect meal.
