Ingredients
- 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.
Source: Allrecipes
