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• Chicken Tenders • 8" Cheese Pizza
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Ingredients
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Chicken Tenders
8" Cheese Pizza
Method
Chicken Tenders
- 1
Prep chicken
Trim any fat from the chicken breasts and slice each breast into 3–4 even strips (tender-sized). Pat dry with paper towels and place in a bowl.
- 2
Marinate
Pour 1 cup buttermilk over the chicken strips, cover, and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and flavors the meat.
- 3
Prepare breading stations
In a shallow dish, whisk together 1 cup flour, 1 tsp salt, 0.5 tsp black pepper, 1 tsp paprika, 0.5 tsp garlic powder and 0.5 tsp onion powder. In a second shallow dish, beat 2 eggs. In a third shallow dish, combine 1 cup panko breadcrumbs with 0.25 cup grated parmesan.
- 4
Bread the tenders
Remove chicken from buttermilk letting excess drip off. Dredge each strip first in the seasoned flour (shake off excess), then dip into beaten eggs, then press into panko-Parmesan mixture to coat well. Set breaded strips on a tray; let rest 5 minutes to set the coating.
- 5
Heat oil
In a large skillet, add about 1 cup vegetable oil (enough for a shallow fry depth of ~1/4–1/2 inch). Heat over medium-high to reach 350°F (175°C) or until a small breadcrumb sizzles on contact.
- 6
Fry the tenders
In batches (do not overcrowd), carefully add breaded chicken strips to the hot oil. Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Remove to a wire rack or paper towel-lined plate to drain. Repeat with remaining strips.
- 7
8" Cheese Pizza
- 8
Preheat and prepare
Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack if available. Lightly dust an 8-inch pizza pan or peel with 1 tsp semolina or cornmeal. If using refrigerated dough, let it sit at room temperature for 20 minutes so it's easier to stretch.
- 9
- 10
Sauce and cheese
Spread 1/2 cup pizza sauce evenly over the dough, leaving the oiled rim clear. Sprinkle 1 cup shredded mozzarella evenly over the sauce, then dust with 2 tbs grated parmesan and 0.5 tsp dried oregano and 0.25 tsp dried basil (if using).
- 11
Bake
Slide the pizza onto the preheated stone or place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway if needed, until the crust is golden and cheese is bubbling and slightly browned.
- 12
Finish and serve
Remove pizza from oven and let rest 1–2 minutes. Optionally drizzle a few drops of olive oil over the crust edge. Slice into 6–8 slices and serve hot alongside the chicken tenders.