Hot Bird Recipe

Marinate

Place the thin-cut chicken breasts (12 oz total) in a shallow dish. Pour 1/2 cup buttermilk over chicken and add 1 tsp hot sauce if using. Cover and refrigerate for 20–30 minutes (up to 2 hours) to tenderize and help coating adhere.

Dredge

In a shallow bowl, combine 1/2 cup all-purpose flour, 2 tsp cornstarch, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Remove chicken from buttermilk, letting excess drip off, and coat each piece evenly in the flour mixture, pressing to adhere.

Pan-fry

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and registering ~350°F (if using a thermometer). Fry the cutlets 2–3 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a wire rack set over a baking sheet to drain and keep crisp. When slightly cooled, cut each cutlet into 6–8 bite-sized pieces (or strips) so they distribute evenly on the pizza.

Toss in Buffalo Sauce

Place the hot fried chicken pieces in a bowl and toss with 1/2 cup buffalo sauce until evenly coated. Reserve 1–2 tablespoons of buffalo sauce for drizzling on the finished pizza if desired.

Preheat and prep 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 dust a pizza peel or work surface with 2 tbs flour. Stretch or roll the pizza dough into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer dough to the peel or a sheet of parchment for easier transfer.

Sauce & Cheese

Spread a thin, even layer of buffalo sauce (about 1/4 cup) over the dough, leaving a 1/2-inch border. Sprinkle the whole milk mozzarella (1.5 cups) evenly over the sauce, leaving some space for the blue cheese. Scatter half of the crumbled blue cheese (about 1/4 cup) across the pie so it melts into pockets of flavor.

Add Chicken

Arrange the buffalo-coated chicken pieces evenly over the cheese so each slice will get some chicken. If you reserved 1–2 tbs buffalo sauce, drizzle lightly over the chicken pieces.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake 8–10 minutes, rotating once if necessary, until the crust is golden and blistered and cheese is melted and bubbling. Baking time may vary slightly with oven and stone; watch for a crisp crust and melted cheese.

Finish

Remove pizza from oven. Brush the crust edge with 1 tbs olive oil for shine and extra flavor. Sprinkle remaining crumbled blue cheese over the hot pizza so it softens, and scatter 2 tbs thinly sliced chives across the top.

Serve

Cut into 6 slices. Serve immediately with house ranch (about 1/2 cup) on the side or drizzled lightly over the pie to taste.

House Ranch (if making from scratch)

If making ranch fresh instead of using store-bought, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup buttermilk (add more to reach desired consistency), 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice or white vinegar, 1 tbsp chopped fresh chives (reserve some for topping), 1/2 tsp salt, and 1/4 tsp black pepper. Chill at least 15 minutes to let flavors meld. Use 1/2 cup for serving; refrigerate leftovers up to 3 days.