I think it’s funny that the Chizza is basically a Chicken Parmesan, but in the same respect, a Chicken Parmesan is basically a Chicken Pizza, so who’s really at fault here? Politics aside, I truly believe that adding pineapple to this creation really elevated the dish providing a unique sweet refreshing taste to chicken.
Start by butterflying your fat chicken breast. Fold it open and then pound it out with a meat tenderizer until the chicken is uniformly the same thickness roughly ¼" thick.
Soak the chicken in a buttermilk bath with salt & pepper and refrigerate over night. This acts as a brine allowing the salt to tenderize and moisten the chicken bringing all the protein fibers together.
For the seasoned flour mixture I like using store bought chicken breaders. If those are not available for you, it's generally a mixture of 1 Cup Flour, 1 Tsp Salt, ¼ Tsp Pepper, 1 Tsp Garlic Powder, ½ Tsp Cayenne, 1 Tsp MSG and ½ Tsp Paprika.
To give this a pizza flavor, I also added in 1 Tbsp of Parmesan cheese, 1 Tbsp of Italian Seasoning & 1 Tbsp of Tomato Powder.
Dunk your chicken into the breading and once fully coated, spoon in a few drops of the buttermilk to add nice little breading crust balls on to the chicken for texture and taste.
Now deep fry at 350°F for 5 minutes. Flip halfway through if necessary.
Drain and place on a baking sheet where we will now add the tomato sauce, cheese and pizza toppings.
Bake at 400°F for 10 minutes or until the cheese is fully melted.
Cut into quarters and eat it. Should taste like chicken parm with pineapple. I guess the only difference really with fried chicken is that you can eat it with your hands.
Congrats on waiting 12 hours to eat this. I caved and drove to KFC.
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