Recipe By Mich
Rating
Published Mar 20th
Prep 10m Cook 29m Additional - Ready In 39m
Servings 8 servings Calories 509.1

Both simple and amazing, this is a family favorite!

Recipe Ingredients

  • ¾ teaspoon salt
  • ¾ teaspoon ground black pepper
  • 3 pounds chicken breast tenderloins
  • 6 eggs
  • 1 ½ cups panko bread crumbs
  • 9 tablespoons canola oil, divided
  • ¾ cup Buffalo wing sauce (such as Frank's®), or to taste
  • 1 ½ cups shredded mozzarella cheese

Cooking Directions

  1. 1 Sprinkle salt and black pepper over chicken breast tenderloins.
  2. 2 Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.
  3. 3 Dip both sides of each chicken breast in the eggs and then in the panko.
  4. 4 Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded tenderloins until crusts are golden and centers are no longer pink, about 4 minutes per side. Transfer to a large plate. Repeat with remaining oil and breaded tenderloins in 2 batches.
  5. 5 Return all chicken to the skillet. Pour wing sauce over chicken. Sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

Nutrition Facts

  • Calories 509.1
  • Carbohydrate 18.8 g
  • Cholesterol 250 mg
  • Fat 28.3 g
  • Fiber 0.1 g
  • Protein 48.1 g
  • Saturated Fat 5.8 g
  • Sodium 1207.6 mg
  • Sugar 0.5 g

Chef's Notes

If using chicken breasts instead of tenderloins, flatten and pound them first, and increase cook time; Substitute seasoned bread crumbs for the Panko if desired; Substitute provolone cheese for the mozzarella cheese if desired.

Reviews

  1. Awesome!Made with 2 chicken breasts. One egg plenty. Friend in skillet & when browned, transferred to oven, baking @ 350+ for 30 minutes. Added cheese at end of baking. Used 1/2 cup buffalo sauce, just right!
  2. Great recipe. Made just as the recipe was written. As other have said 6 eggs were too many. May try using the air fryer next time just to make it a little easier.
  3. I added crumbled blue cheese at the end and let kind of soak in for a couple minutes before serving
  4. The family enjoyed it. Not spectacular, but it was easy and a nice change of pace. The 6 eggs called for were way too many. I cracked four to start and could have easily used only three. Also, I used Frank's hot sauce and now I'm thinking there is a specific wing sauce which might - Read more ...
  5. I made the first step of cooking the chicken by baking the chicken crisp and then putting chicken back into oven in the pan smothered in sauce and cheese for the second cook to avoid frying.
  6. Made this for hubby and me. Added zucchini to round the meal a bit. DELICIOUS! Hubby and I both cleaned our plates and will definitely be making this again. Our panko bread crumbs smelled wrong so we used crushed croutons instead. Because the croutons are already seasoned I left out the salt and pepper for - Read more ...
  7. Made this for dinner tonight. Both my husband and I like the chicken. Cut the receipe in half still have left overs. Used chicken tenders and cut them in thirds so the sauce would better coat the chicken. I didn't have panko crumbs but substituted Louisiana seasoned chicken fry batter mix. Turned out great. Will - Read more ...
  8. 7.4.16 We really enjoyed this for dinner last night with cole slaw blue cheese dipping sauce and some carrot and celery sticks. I didn't have any bottled buffalo wing sauce so I just used equal parts butter and Frank's Hot Sauce. Used Egg Beaters in place of the eggs and just sprinkled a little bit - Read more ...
  9. I will be making this one again very soon because it is delicious! Be sure not to cook the chicken past the 165 degree mark, and you won't be sorry. Even cold from the fridge this chicken is very tasty! I am so glad my husband, with his very sensitive heat-taster, loved this because he's - Read more ...

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