Chizza

crispy breaded chicken breast baked with cheese, ham, and pineapple toppings on a brown plate.

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Chizza is a chicken and pizza combination from KFC Philippines. It's a tasty low carb appetizer made with crispy breaded chicken breast and pizza toppings.

Prep Time20

Cook Time15

Marinate4

Total Time4 35

Course: Appetizer, Main Course

Cuisine: Global

Servings: Servings

Calories: 396kcal

Author: Lalaine Manalo

Ingredients

4 pieces (4 ounces each) boneless, skinless chicken breasts or cutlets

For the Buttermilk Brine

1 cup buttermilk
1 teaspoon salt
¼ teaspoon pepper

For the Breading

¾ cup flour
¼ cup cornstarch
1 teaspoon salt
¼ teaspoon pepper

For Egg wash

2 eggs, beaten
2 tablespoons buttermilk

For Frying

For Toppings

½ cup pizza sauce
1 cup mozzarella cheese, shredded
½ cup pineapple tidbits
4 thin slices ham, cut into pieces
Parmesan cheese
Chili pepper flakes or hot sauce

US Customary - Metric

Instructions

With a knife, slice the chicken breast horizontally, butterflying them open. Place in between two pieces of plastic wrap and pound with a meat mallet to about ¼-inch thick.
In a resealable bag, combine brine ingredients: buttermilk, salt and pepper. Add chicken breasts and marinate in the refrigerator for about 4 hours. Drain chicken well, discarding marinade. Pat chicken dry and allow to sit in room temperature for about 10 to 15 minutes.
Preheat oven to 400 F.
On a shallow plate, combine coating ingredients: flour, cornstarch, salt and pepper. Whisk until well distributed.
In a bowl, combine egg wash ingredients: eggs and buttermilk. Whisk together until well blended and foamy.
Lightly dredge chicken in flour mixture, shaking off excess. Dip in egg mixture and then dredge again in flour mixture to fully coat. Don't shake off excess flour, pack and press onto meat as possible.
In a cast iron skillet, heat about 2-inches deep of oil until hot but not smoking (350 F). Gently slide chicken into hot oil. Deep-fry chicken, turning as needed, for about 3 to 5 minutes or until golden and crisp. With tongs, remove from pan and drain on a wire rack set over a baking sheet.
Arrange fried chicken cutlets in a single layer on a baking sheet. Spoon about 2 tablespoons of pizza sauce on top and spread to cover surface. Divide shredded mozzarella onto each of the chicken pizzas. Top with pineapple and ham.
Bake for about 5 minutes or until cheese is melted and bubbly. Serve immediately with Parmesan cheese and hot sauce as desired.

Notes

As the breast meat is pounded thin and will be passed through heat twice, marinate the chicken in buttermilk brine for about 4 hours to lock in moisture.
Fry at the right temperature which is about 350 F. Make sure meat is at room temperature to prevent the temp of the oil from dropping during frying and to ensure even cooking.
Do NOT drain on paper towels as this makes deep-fried foods soggy. Instead, use a wire rack set over a baking sheet to drain chicken.

Nutrition