Recipe Details
Ingredients
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3poundschicken breast tenderloins
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¾teaspoonsalt
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¾teaspoonground black pepper
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6largeeggs
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1 ½cupspanko bread crumbs
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9tablespoonscanola oil
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¾cupBuffalo wing sauce (such as Frank’s®), or to taste
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1 ½cupsshredded mozzarella cheese
Cooking Directions
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Season chicken with salt and black pepper. Set aside.
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Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
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Dip chicken in eggs, then press into panko to coat.
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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.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories509 | |
% Daily Value * | |
Total Fat 28g |
36% |
Saturated Fat 6g |
29% |
Cholesterol 250mg |
83% |
Sodium 1208mg |
53% |
Total Carbohydrate 19g |
7% |
Dietary Fiber 0g |
0% |
Total Sugars 1g |
|
Protein 48g |
96% |
Calcium 204mg |
16% |
Iron 2mg |
11% |
Potassium 362mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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