Buffalo Chicken Parmesan

Mix up two classics — Chicken Parmesan and Buffalo chicken — for dinner tonight.

There are very few things better than a great mash-up recipe. Taco salad, spaghetti pie, pizza pasta…and perhaps the greatest of them all — Buffalo Chicken Parmesan. Is there really anything better than enjoying two of your favorite flavors all during one meal?  

Buffalo Chicken is a food craze with untouchable popularity. What’s not to love? Sharp, bright and well-balanced cayenne sauce blended with rich and buttery chicken. Count us in, every time. The original components for a great Buffalo dish marry wonderfully with the classic preparation of Chicken Parmesan.

We’ll use the cayenne pepper and ranch flavors to infuse the chicken, but we’ll bread and pan fry to create a crisp crust, and finally we’ll bake the creation just long enough to let the flavors meld and the cheese melt.

Note: If you don’t have ranch dressing, you can make a batch of ranch seasoning and mix a pinch or two with a tablespoon of sour cream. Or, just mix together sour cream, dry dill, and garlic powder. That will get most of the important flavor there for you.

Buffalo Chicken Parmesan

Contributor: Allie Doran

Mix up two classics — Chicken Parmesan and Buffalo chicken — for dinner tonight.

Listen to our editor, Christine Pittman, explain briefly about how to make this dish, with some great tips along the way, by clicking the play button below:

★★★★

4 from 1 reviews

• Author: Allie Doran
• Prep Time: 1 hour 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Entrée
• Method: Baked
• Cuisine: American

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Ingredients

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• 1 lb. chicken cutlets
• ½ cup hot sauce, divided
• ½ cup Panko breadcrumbs
• 1 tsp. garlic powder
• 1 tsp. salt
• ½ tsp. pepper
• ½ tsp. onion powder
• ¼ tsp. chili powder
• 2 Tbsp. unsalted butter
•  1 Tbsp. ranch dressing
• 4 slices mozzarella cheese

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Instructions

1. Begin by pulling your chicken from the refrigerator and placing it into a large plastic bag. Pour ¼ cup of the hot sauce into the bag over the chicken, place back into the refrigerator, and let marinate for 1 hour.
2. When the chicken is almost finished marinating, gather all of the remaining items on the counter.
3. Preheat the oven to 400°F.
4. Measure the panko breadcrumbs, garlic powder, salt, pepper, onion powder, and chili powder into a bowl and mix.
5. Take out a large cast iron or oven-safe skillet and place over medium heat. Remove chicken from the refrigerator.
6. You’re going to take each piece of marinated chicken and coat it in the seasoned breadcrumb mixture. Put the breadcrumbs on a plate and then put a piece of chicken on top and add crumbs from around the plate on top of the chicken. Push down on the crumbs, fairly firmly, all over the chicken. Then flip it over and add more crumbs to the now top side and push down on those as well.
7. When all of the chicken has been coasted in the crumb mix, add the butter to the pan and swirl it around until it is melted. Lay the cutlets in the hot pan and let them cook, about 6-8 minutes per side. You want the crust to be golden, and the insides to be cooked through.
8. While the chicken is cooking, take the remaining ¼ cup of hot sauce and mix with the ranch dressing. When the chicken has finished cooking, remove the skillet from the heat, drizzle the hot ranch sauce evenly over each cutlet, and lay a piece of mozzarella over each piece of chicken.
9. Place into the oven for 3-4 minutes, or until the cheese melts and bubbles. Serve up while it’s still hot.