Buffalo Chicken Parmesan

Ingredients:

Directions:

1. Slice the chicken in half lengthwise to create 4 thin pieces. Season each side with salt and set aside.
2. Make an assembly line. Place the flour in a shallow bowl. Add the eggs to a separate shallow bowl and whisk. To a third shallow bowl, add the breadcrumbs, ½ cup parmesan, and dried oregano. Stir to combine.
3. Dredge each piece of chicken in the flour, then into the egg, and finally into the breadcrumb mixture. Each piece of chicken should be completely coated. Set on a plate and repeat until all 4 pieces are coated.
4. Add oil to a large skillet until about 1-inch deep. Heat over medium-high heat until 350 degrees F. Line a baking sheet with parchment paper and place a wire rack on top. Also set the oven to broil.
5. Place 2 pieces of chicken in the hot oil and cook on each side for about 4-6 minutes, then flip and cook on the other side for 4-6 minutes. Remove to the wire rack and repeat with the other 2 pieces of chicken. The internal temperature of the chicken should be 165 degrees F.
6. Add the Frank’s and butter to a small saucepan and melt over low heat. Stir to combine. Spoon over the top of the chicken and spread to the sides. Use the entire amount. It will absorb into the breading of the chicken.
7. Sprinkle the shredded fresh mozzarella over the top of each piece of chicken, followed by grated parmesan. Place under the broiler until the cheese is melted, about 2 minutes.
8. Transfer to plates to serve. Drizzle each piece of chicken with Frank’s and either ranch or blue cheese dressing. Add some fresh or dried chives. Enjoy!

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