Prep Time::10 mins
Cook Time::30 mins
Total Time::40 mins
Servings::8
Ingredients
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3 pounds chicken breast tenderloins
¾ teaspoon salt
¾ teaspoon ground black pepper
6 large eggs
1 ½ cups panko bread crumbs
9 tablespoons canola oil
¾ cup Buffalo wing sauce (such as Frank's®), or to taste
1 ½ cups shredded mozzarella cheese
Directions
Season chicken with salt and black pepper. Set aside.
Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
Dip chicken in eggs, then press into panko to coat.
Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded chicken in hot oil until crust is golden and center is no longer pink, about 4 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining oil and breaded chicken in 2 batches.
Return pan-fried chicken to the skillet. Pour wing sauce over chicken and sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.
Tips
You can use chicken breasts instead of tenderloins; flatten and pound them first and increase cook time.
You can substitute seasoned bread crumbs for panko if desired.
You can substitute provolone cheese for mozzarella cheese if desired.