Fried Chicken Pizza Recipes

Steps:

• Preheat the oil to 365 degrees F. A deep-fryer is best, but if using a stove top method, fill a cast iron Dutch oven or heavy chicken fryer with oil about 4 inches deep.
• Roll dough out and cut it in half. Stir the oregano and basil into the pizza sauce. Slice the pepperoni. Spread half of the pizza sauce on half of each side, of the dough, add the cheese and pepperoni, distributing evenly. Apply a thin line of the water to the edge of the dough and fold each over onto itself and press to seal.
• Check the oil temperature and carefully add the pizza pockets. Cook for 2 minutes, turn over and cook for 1 minute more. Remove to a paper towel lined plate. Transfer the pizza to serving plates and garnish with remaining pizza sauce, Parmesan and fresh basil leaves.
• Combine all the dry ingredients in bowl of food processor or stand mixer. Or if by hand, combine in a medium bowl. Add the warm water to small glass bowl. Sprinkle the yeast over and let it sit for 10 to 15 minutes. Add oil and yeast mixture to dry ingredients and depending on method using, combine until a dough ball forms. For food processor, pulse on dough setting until dough is smooth and elastic. For stand mixer, slow speed until dough is smooth and elastic. For hand method, knead on lightly floured surface until smooth and elastic. Form the dough into a ball. Lightly oil a large bowl, add the dough ball to it, cover tightly with plastic wrap or a well-floured tea towel, and set in a warm place or a 100 degree F oven until doubled, about 1 hour.
• Punch down, and let rest for 5 minutes. Divide the dough in half for 2 large pizzas or into 4 equal pieces for calzones or small individual pizzas. Roll the dough into 1/4-inch thick rounds. Cooks Note: Can be made ahead and also freezes well.

Steps:

• In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
• Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
• In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
• Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
• Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
• Freeze for 15 minutes.
• Preheat oven to broil.
• Add oil to a large, deep pan halfway up the side to 400°F (200°C).
• Carefully lower the chicken disc into the oil with tongs, making sure it doesn't splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
• Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
• Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
• Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
• Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
• Top with basil, slice, and serve.
• Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
• Enjoy!

Steps:

• Season chicken with garlic powder, onion powder, 1/8 teaspoon salt, and black pepper. Set aside.
• Bring 2 skillets sprayed with nonstick spray to medium heat on the stove. In one skillet, cook bell pepper, mushrooms, and onion until softened, 4 to 6 minutes.
• In the other skillet, cook chicken until cooked through, about 3 minutes per side.
• Cook's Note: Alternatively, use one skillet and cook the veggies and chicken consecutively.
• Place crushed tomatoes in a small bowl and season to taste with garlic powder, onion powder, salt, and pepper. Evenly spoon seasoned tomatoes onto chicken in skillet. Tear string cheese into pieces and place over the tomatoes.
• Top chicken with vegetables and turkey pepperoni. Cover with a lid and continue to cook until the cheese softens, 1 to 2 minutes.
• Plate your pizza-fied chicken and sprinkle with grated topping. Garnish with crushed red pepper and oregano, if using. Enjoy!

Steps:

• For the dough: Sprinkle the yeast over 1 1/2 cups warm (not lukewarm) water in a bowl. Let stand for a few minutes.
• In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture, add the pressed garlic and mix until just combined and the dough comes together in a sticky mass. Divide the dough into 2 balls and put each one in a separate ziptop bag. Set the dough aside for 1 to 2 hours, or store in the fridge until you need it.
• For the chicken: Heat the olive oil in a heavy pot over medium-high heat. Season the chicken with salt and pepper and sear it on both sides until the skin is golden brown. Remove the chicken from the pot and pour off all but 1 tablespoon of the grease.
• Add the onions and cook until softened, 2 to 3 minutes. Add the garlic and cook for another minute. Pour in the barbecue sauce and return the chicken to the pot. Cover and cook over medium-low heat until the chicken is falling off the bone, 45 to 50 minutes. Remove the chicken from the pot and set aside until cool enough to handle.
• When cool, use 2 forks to shred the meat from the bones, discarding the skin and bones. Skim off the excess fat from the top of the sauce and reserve.
• For the slaw: While the chicken is cooking, combine the shredded cabbage and sliced jalapeno in a bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the dressing over the cabbage mixture and toss to combine. Cover and refrigerate.
• For the pizza: When you are ready to make the pizza, preheat the oven to 475 degrees F. Oil a baking sheet or pizza pan with olive oil.
• Grab one of the balls of pizza dough (the recipe makes 2 crusts, so you can refrigerate or freeze the other ball of dough for another recipe) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you'd like, but sometimes it's just as easy to throw it around and pull and stretch until it feels right.
• When the crust is nice and thin, lay it on the oiled baking sheet. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on top. Spread the reserved barbecue sauce and onion mixture over the crust, then cover with the mozzarella slices followed by the shredded chicken. Bake on the bottom rack until the crust is golden brown and the toppings are bubbly, 12 to 15 minutes.
• Stir the cilantro into the slaw. Top the pizza with the slaw, cut into pieces and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl.
• Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish.
• Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes.
• Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices.
• Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Steps:

• 1. Heat olive oil in a medium skillet over medium heat.Add sliced vidalia onion,saute for 5 minutes.Reduce heat for medium-low,and continue cooking and stirring until the onion is very tender for 5 more minutes.Stir in red pepper flakes.
• 2. Place the bacon strips in a large,deep skillet and cook over medium-high heat,turning occasionally,until evenly browned,about 10 minutes.Drain the bacon strips on a paper towel-lined plate;crumble when it cool.
• 3. In a medium bowl,combine pizza sauce and honey mustard;whisk together until blended.Set aside.
• 4. Preheat oven to 400 degrees F.Grease a baking sheet.
• 5. Press the refrigerated pizza crust onto the baking sheet to fit the size of the pan.Spread the honey mustard/pizza sauce evenly over the pizza crust.
• 6. Sprinkle with sliced fried chicken strips,caramelized onion,bacon,crumbled american cheese and sliced banana peppers.Season with garlic powder.Top with shredded colby jack cheese
• 7. Bake in the preheated oven until the cheese has melted and bubbly and the pizza crust is golden brown on the bottom,for 15 to 20 minutes