What do you get when buffalo wings and chicken parmesan fall in love? This glorious dish! We’re taking that crispy, golden fried chicken, smothering it with a buttery, spicy buffalo-tomato sauce, a little mozzarella, and even a touch of blue cheese if you dare.
Buffalo Chicken Parmesan Ingredients
- 1 large Boneless chicken breast at least 12 ounces / 340.2 grams
- Kosher salt to taste
- Freshly ground black pepper to taste
- ½ cup All-purpose flour
- 2 large Eggs
- 1 ½ cup Seasoned or plain panko breadcrumbs
- ¼ cup Grated Parmesan cheese
- 1 tbsp Dried herb mix Herbs de Provence or Italian seasoning
- Vegetable oil for frying
Buffalo Tomato Sauce Ingredients
- 1½ cup Marinara or tomato sauce
- 1 - 2 tbsp Frank’s RedHot or hot sauce of your choice - to taste
- 2 oz Unsalted butter
Toppings
- ½ cup Shredded mozzarella or cheese of your choice
- Crumbled blue cheese, Roquefort or Gorgonzola optional but amazing!
Broccolini Side Ingredients
- 6 - 8 stalks Broccolini stalks
- 1 tbsp Olive oil garlic-infused if you have it
- 1 - 2 cloves minced garlic
- 2 tbsp chopped sun-dried tomatoes
- Salt and pepper to taste
Prepare the Chicken Cutlets
- Pat dry your chicken breast thoroughly.
- Take your chicken breast and lay it flat side down on the board—trust me, it makes everything easier.
- Slice your chicken breast horizontally into two even pieces. Make sure they're thin.
Set up your Dredging Station
- Use 3 Lasagna style containers.
- #1: Flour + salt and pepper
- #2: Beaten eggs + a little salt and pepper
- #3: Panko + Parmesan + dried herbs
Dredge the Chicken - Keep your hands clean with tongs!
- Dredge the chicken in flour (shake off excess), dip in egg (coat well), then press into the breadcrumb mix.
- Let the excess crumbs fall off so they don’t burn in your oil.
Fry the Chicken
- Heat oil in a skillet to 365°F / 185°C - Remember, Clean oil = beautiful crust!
- Fry the chicken until golden brown on both sides.
- Drain on paper towel or a wire rack.
Make the Buffalo Tomato Sauce
- In a saucepan, heat your marinara.
- Add Frank’s hot sauce—start with 1 tablespoon and taste. Want it spicier? Go for it!
- When it hits that buffalo wing flavor, TURN OFF the heat and whisk in the butter. Stir until melted for a silky, creamy finish. DO NOT let it boil or the butter will separate, and then it’s just oily sadness.
Assemble the Dish for Baking
- Place the fried chicken on a parchment-lined tray.
- Spoon over that gorgeous buffalo-tomato sauce.
- Add shredded mozzarella, and if you’re feeling adventurous, crumble on some blue cheese (Roquefort or Gorgonzola are perfect).
- Bake at 375°F until the cheese is bubbly—about 10–12 minutes.
Prepare the Broccolini
- Peel the stalks lightly if needed.
- Blanch in salted boiling water until tender, then shock in ice water to stop the cooking.
- To finish: sauté garlic in olive oil, add sun-dried tomatoes, and toss in the blanched broccolini just until warmed.
- Season with salt and pepper. Done!
Serve & Enjoy!
- Plate the buffalo chicken parmesan with broccolini on the side. Drizzle with a touch of olive oil and scatter a few sun-dried tomatoes for color.
- Want more sauce? Add a spoonful right on the plate!
