Crispy Chicken, Red Onion, Jalapeños & Bbq Sauce Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. Lightly flour a clean work surface and your hands. Stretch or roll the 12-inch pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Brush the dough lightly with 1 tablespoon olive oil to prevent sogginess.

In a small bowl, mix 3 tablespoons barbecue sauce with 1 teaspoon smoked paprika and 1 teaspoon honey (if using). Stir until smooth. Taste and adjust sweetness or smokiness. Reserve.

Slice and marinate chicken

Cut the 8 oz chicken breast into bite-sized strips or small cubes (roughly 1/2-inch pieces). Place in a bowl and toss with 1 tablespoon buttermilk and 1/2 teaspoon hot sauce (optional). Let sit while you prepare the breading for 10 minutes to allow mild tenderizing.

Prepare breading station

In a shallow bowl combine 3 tablespoons all-purpose flour, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. In another shallow bowl place 1/2 cup panko breadcrumbs. Pat the marinated chicken dry lightly, dredge pieces in the seasoned flour, then press into panko to coat evenly.

Pan-fry the chicken

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add the breaded chicken pieces in a single layer (work in batches if needed). Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper-towel-lined plate to drain. Cut larger pieces to bite-size if necessary. Alternatively, bake breaded pieces at 425°F (220°C) for 12–15 minutes, flipping halfway, until crisp and cooked through.

Toss chicken with sauce (optional)

For extra flavor, toss 2 tablespoons of the prepared barbecue sauce with the hot crispy chicken so the pieces are lightly coated. Reserve some sauce to spread on the dough.

Spread a thin, even layer (about 2 tablespoons) of the barbecue sauce mixture over the stretched dough, leaving a 1/2-inch border for the crust. Sprinkle half of the shredded mozzarella (about 1/2 cup) and half of the optional smoked cheddar (about 1/4 cup) evenly over the sauce.

Distribute the crispy chicken pieces evenly over the cheese layer. Scatter the thinly sliced red onion (1/4 cup) and the sliced jalapeño (1, seeds as desired) across the pizza so heat is balanced. Finish with the remaining mozzarella and optional cheddar, ensuring cheese coverage over toppings to help them meld while baking.

Using a pizza peel or a lightly floured inverted baking sheet, transfer the assembled pizza to the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned.

Remove pizza from oven and let rest 1–2 minutes. Drizzle an additional 1 tablespoon barbecue sauce over the top in a thin zigzag if desired. Sprinkle chopped cilantro (2 tablespoons) and a light crack of black pepper (1/4 teaspoon) over the hot pizza. Let sit 2 minutes before slicing into 8 slices.