This Mochiko Chicken Recipe is Hawaii’s fried chicken at its best! This succulent chicken recipe is huge on flavor, super tender, and an instant family favorite dinner! Mochiko Chicken has a unique chewiness and a subtle sweet flavor that sets it apart from other fried chicken! In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With MOchiko ChickenCommonly Asked QuestionsMochiko Chicken Recipe RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out We all love a good fried chicken, but this Mochiko Chicken Recipe takes things to a whole new level. Here’s why you’ll love this recipe: Comfort Food: This dish is a staple in Hawaiian cuisine, and it’s easy to see why. It’s the perfect comfort food, like our Hawaiian Macaroni Salad! Incredible Texture: We love the texture of this chicken. It has that classic fried chicken crunch, but it also has a pleasant bouncy chew thanks to the mochiko rice flour. It’s truly the best of both worlds! Perfectly Garlicky: The recipe uses a generous amount of garlic, adding a delicious kick to the chicken, as it does in our Lemon Garlic Roast Chicken. Chewy and Subtly Sweet: The mochiko rice flour gives the chicken a unique chewiness and a subtle sweet flavor that sets it apart from other fried chicken recipes. We also use it in our Red Bean Mochi Bars Recipe! Easy to Make: The recipe is straightforward and easy to follow, making it a great dish for a weekend dinner or a party. Pairs Well with Dipping Sauce: The optional dipping sauce takes the dish to a whole new level. It’s the perfect finishing touch for an already amazing recipe. Key Recipe Ingredients Mochiko Flour – Mochiko is a brand of “glutinous” or “sweet” rice flour found in the Asian section of major grocery stores. Though its name suggests otherwise, it does not contain gluten. It’s the key ingredient that gives this dish its signature crispy coating. Chicken Thighs – We use boneless, skinless chicken thighs for this recipe, as they are more flavorful and tender than chicken breasts, and hold up well to the frying process. Asian Toasted Sesame Oil – This gives the marinade its distinct nutty flavor and aroma and is found in the Asian aisle of grocery stores. Oyster Sauce and Soy Sauce – These two sauces add a savory, umami flavor to the chicken. Make sure to use regular soy sauce for the right level of saltiness. Substitutions And Variations Here are some of our favorite substitutions and variations: Chicken: While we love using boneless, skinless chicken thighs for this recipe, you can absolutely substitute them with chicken breast, as in our Huli Huli Chicken. Spicier: If you like your food spicy, feel free to add more Sriracha to the dipping sauce. You can even add some chili powder to the flour mixture itself. Step-By-Step Recipe Instructions Mix all the dry ingredients in a large bowl and whisk to combine well. Add the wet ingredients and whisk the mixture well. Dry the chicken pieces and poke them with a fork. Add the chicken to the sauce mixture, ensuring it is completely coated. Cover and marinate for at least 12 hours. In a separate bowl, make the optional dipping sauce by whisk together all the sauce ingredients. Cover and set it aside until the chicken is ready. Heat a generous amount of oil in a large pan. Once the oil reaches 350F, fry the chicken pieces in batches until golden brown on all sides. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead strategies for this recipe: Marinate Overnight: The chicken needs to marinate for at least 12 hours, so we recommend marinating it overnight. This is a great way to get a head start on the recipe and let the flavors really soak into the chicken. Make the Dipping Sauce: The optional dipping sauce can be made ahead of time. Simply combine the sauce ingredients and whisk them together. This can be covered and stored in the fridge until you’re ready to use it. Enjoy Mochiko Chicken on its own or with our delicious and easy optional dipping sauce! What To Serve With MOchiko Chicken Appetizer For the perfect Hawaiian-themed appetizer, try our Hawaiian BBQ Chicken Nachos which are always a crowd-pleaser! We also love these Asian Chicken Skewers and Grilled Shrimp Kabobs! Rice and Salad Serve it with some Cilantro Lime Rice and Hawaiian Macaroni Salad for the complete meal everyone will love! Drinks Keeping with the Hawaiian theme, you’ll love this make-ahead Hawaiian Mai Tai for the adults! Kids adore this 4-Ingredient Orange Julius Recipe that takes only 5 minutes to prep. Commonly Asked Questions How long should I marinate the chicken? For the best flavor, we recommend marinating the chicken for at least 12 hours or overnight. This allows the chicken to fully absorb the flavors of the marinade, resulting in a more delicious end product. How do I know when the chicken is done frying? The chicken is done frying when it turns a golden-brown color and floats to the top of the oil. You can also use a meat thermometer to ensure that the internal temperature of the chicken reaches 165°F (74°C). How long does Mochiko Chicken keep? We recommend consuming Mochiko Chicken within 3 days of frying for the best flavor and texture. After that, the quality may start to deteriorate. Be sure to store it in an airtight container in the fridge. Print Mochiko Chicken Recipe This chicken is delish all on its own, and doesn't really need a sauce. However, I've included an optional dipping sauce for those who love to dip. Course Main CourseCuisine HawaiianDiet Gluten Free, Low LactoseMethod Stovetop Prep Time 20 minutes minutesCook Time 15 minutes minutesTotal Time 35 minutes minutes Servings 8 Calories 534kcal Author Amy Dong Ingredients6 TB Mochiko flour glutinous or “sweet” rice flour3 TB all purpose flour5 TB cornstarch4 TB granulated sugar8 cloves garlic minced2 large eggs beaten½ cup scallions chopped 4 TB Asian toasted sesame oil found in Asian aisle of grocery stores3 TB oyster sauce6 TB regular soy sauce1 tsp table salt1 tsp white pepper5 lbs boneless skinless chicken thighs cut into bite size piecesoil for frying, peanut or vegetable oil work wellOptional Dipping Sauce:⅓ cup light soy sauce⅓ cup Mirin1 tsp Asian toasted sesame oil1 tsp Srirachachopped scallions optional garnishtoasted sesame seeds optional garnish InstructionsDo ahead: In a large bowl, mix together mochiko flour, all purpose flour, cornstarch, sugar, garlic, eggs, scallions, sesame oil, oyster sauce, soy sauce, salt, and pepper, whisking to combine well. Towel-dry the chicken and use a fork to poke throughout all chicken pieces. Add chicken to the bowl of sauce mixture, coating completely. Cover and marinate 12 hours or overnight.If desired, make the Optional Dipping Sauce by combining sauce ingredients and whisking together. Cover and set aside until ready to use.Line a large baking sheet with paper towels. Heat a generous amount of oil in a large heavy pan – oil should go deep enough to completely submerge chicken pieces. Once oil reaches 350F, fry chicken pieces in batches until golden brown on all sides – do not over crowd. Adjust heat as needed to keep oil temp as close to 350F as possible. Use tongs to turn pieces over as needed. Once chicken is golden and floats to top, it's done. Drain cooked chicken on plate lined with paper towels. Continue frying in batches. Serve warm, garnished with chopped scallions and sesame seeds if desired. Serve with or without dipping sauce. Video Notes Mochiko is a brand of “glutinous” or “sweet” rice flour found in the Asian section of major grocery stores. Though its name suggests otherwise, it does not contain gluten. Marinate the chicken for at least 12 hours or overnight for maximum flavor. This allows the chicken to absorb all the delicious flavors of the marinade and keeps it juicy when fried. Use a fork to poke the chicken pieces before marinating. This will help the marinade penetrate the chicken, making it more flavorful. Heat the oil to 350F before frying. This is the optimal temperature for frying and will give you crispy, golden-brown chicken. Don’t overcrowd the pan. Fry the chicken in batches to ensure even cooking and to prevent the oil temperature from dropping too much. Serve the Mochiko chicken with the optional dipping sauce. We also love it with Cilantro Lime Rice and Hawaiian Macaroni Salad!   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 534kcal | Carbohydrates: 25g | Protein: 60g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 316mg | Sodium: 2130mg | Potassium: 802mg | Fiber: 1g | Sugar: 9g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 3mg More to Cook And Eat Honey Soy Chicken – With only a handful of ingredients and minimal effort, this Honey Soy Chicken will quickly become a family favorite. It’s super tender, flavorful, and healthy. Easy, Healthy Orange Chicken – Skip the frying and excess breading, with this hugely flavorful orange chicken recipe. Maui Chicken Tacos – These Maui Chicken Tacos are deliciously inspired by the flavors of Hawaii. Tender, juicy, and bold-flavored, these tacos are a taste of paradise any day of the week. Teriyaki Chicken (Easy Stovetop Method) – This is our secret sauce teriyaki that cooks up perfectly every time. The post Mochiko Chicken Recipe appeared first on Chew Out Loud.

This Parmesan Crusted Chicken is all about big, bold flavors and a texture that’s crunchy yet healthy since it’s baked, not fried. This recipe is fast and easy, healthy, and so satisfying! This Parmesan Crusted Chicken is quickly baked in the oven for a healthy and delicious family meal. In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Parmesan Crusted ChickenCommonly Asked QuestionsParmesan Crusted Chicken RecipeMore to Cook And Eat View more This post may contain affiliate links, at no additional cost to you. Video: Watch Us Make This Recipe Why This Recipe Stands Out We all love a good chicken dish, and this Parmesan Crusted Chicken is one of the best. Here’s why: Baked, Not Fried: This recipe is baked, not fried, making it a healthier option when you want something crunchy, just like our Baked Chicken Wings. Fast and Easy: This Parmesan Crusted Chicken is easy enough for a busy weeknight yet tasty enough to serve friends on the weekend, like our Miso Glazed Salmon. Classic Flavors: Chicken and Parmesan are a classic combination, and this recipe does it justice. Great for Any Occasion: The combination of the savory Parmesan-crusted chicken with the fresh, herby bruschetta topping is a winner. It’s the ideal recipe for special gatherings or casual family meals. Incredible Combination The Parmesan crust on the chicken is crispy, and the bruschetta topping is bursting with the flavors of ripe tomatoes, garlic, and basil. It reminds us of our Bruschetta Pasta! Key Recipe Ingredients Eggs – The beaten eggs in this recipe act as a binder, helping the coating stick to the chicken. Grated Parmesan Cheese – We use the “powder” type of Parmesan cheese in the coating for its intense flavor. Dry Italian Bread Crumbs – These bread crumbs add a nice crunch to the coating and provide great Italian flavors. Boneless Skinless Chicken Breasts – We use these for their lean protein and mild flavor, which allows the coating to shine. Italian Diced Tomatoes – We drain these tomatoes to prevent the topping from becoming too watery. Freshly Shaved Parmesan Cheese – It’s used in the bruschetta topping for its sharp, salty flavor. Substitutions And Variations Here are some of our favorite variations and substitutions: The Chicken: While we use boneless, skinless chicken breasts in this recipe, chicken thighs would work just as well, as they do in our Salsa Verde Chicken. The Coating: For a gluten-free option, substitute the all-purpose flour and bread crumbs with gluten-free alternatives. Almond flour or gluten-free bread crumbs would both work great. The Cheese: If you like stronger cheeses, try substituting the Parmesan with Pecorino Romano. It will give the chicken a whole new flavor and will remind you of our White Cheddar Mac and Cheese. Step-By-Step Recipe Instructions Preheat oven to 375F and prepare the chicken by pounding it to an even thickness. Coat the chicken in flour, then in beaten eggs, and finally in the breadcrumb and Parmesan mixture. Place the coated chicken on a baking pan and bake for 20-30 minutes. While the chicken is baking, prepare the bruschetta topping by combining all the ingredients in a bowl. Once the chicken is cooked through, top each piece with a generous spoon of bruschetta topping and serve. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our favorite prep-ahead tips for this recipe: Prep the Chicken: You can easily prep the boneless, skinless chicken breasts ahead of time. Simply towel dry the chicken breasts and pound them to an even thickness. You can then store them in an airtight container in the fridge for up to 2 days until you’re ready to use them. Make Breadcrumb Mixture: The breadcrumb and Parmesan cheese mixture can also be prepared in advance. Simply combine the ingredients and store the mixture in an airtight container for up to 3 days. Parmesan Crusted Chicken is generously topped with a mixture of tomatoes, basil, and balsamic vinegar. What To Serve With Parmesan Crusted Chicken Bread Some crusty artisan bread such as this French Bread Recipe or Rosemary Garlic Bread would work great with this easy dinner meal. This Easiest Garlic Cheese Bread is another great option that the kids will devour. We also highly recommend Olive Garden Style Bread Sticks for a complete meal. Vegetables You can’t go wrong with some Easy Roasted Vegetables on the side. We also love our Roasted Brussels Sprouts and Air Fryer Broccoli with this delicious dish. Soup and Pasta When it’s chilly outside, we love serving a warm comforting soup as a starter. You’ll love our Roasted Tomato Basil Soup! We love serving this with buttered thin spaghetti noodles or with 15-Minute Spaghetti Aglio e Olio. Commonly Asked Questions Why do I need to pound the chicken? Pounding the chicken helps to ensure that it cooks evenly. It also tenderizes the meat, making it more enjoyable to eat. Aim for an even thickness of about 1/2 inch throughout. Can I use chicken thighs instead of chicken breasts? Yes, you can. Just remember that thighs are juicier and fattier than breasts, so it will change the nutritional values and the texture will be a bit different. Can I use fresh tomatoes for the bruschetta topping? You can use fresh tomatoes for the bruschetta topping, but we recommend using Italian diced tomatoes that have been drained. This will give you a consistently flavorful topping without the excess moisture that fresh tomatoes can sometimes bring. How do I know when the chicken is done? The chicken is done when the internal temperature reaches 165°F. You can use a meat thermometer to check this. Alternatively, you can make a small cut in the thickest part of the chicken. If the juices run clear and there is no pink color, the chicken is done. How long does Parmesan Crusted Chicken keep? Once cooked, Parmesan Crusted Chicken can be stored in the refrigerator for up to 3 days. Be sure to place it in an airtight container. Print Parmesan Crusted Chicken This Parmesan Crusted Chicken is fast and easy; it's healthy, fresh, and scrumptious! It's easy enough for a busy weeknight yet tasty enough to serve friends on the weekend. Course Dinner, MainCuisine ItalianMethod Bake Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes Servings 5 Calories 348kcal Author Amy Dong IngredientsFor the Chicken½ cup all purpose flour3 large eggs beaten¼ cup grated Parmesan cheese the "powder" type⅓ cup dry Italian bread crumbs5 boneless skinless chicken breasts towel driedFor Bruschetta Topping28 oz Italian diced tomatoes drained4 cloves garlic minced1 TB olive oil½ cup Parmesan cheese freshly shaved ¼ cup fresh basil leaves chopped1 ½ TB balsamic vinegarkosher salt to tastefreshly ground black pepper to taste InstructionsPreheat oven to 375F with rack on middle position. Line a large baking pan with foil and lightly grease it. Set aside. Place flour in a bowl. Place beaten eggs in another bowl. In a pie dish, combine bread crumbs and Parmesan cheese.Place towel dried chicken breasts in a single layer on cutting board. Place plastic wrap over the chicken and pound to an even thickness, about 1/2 inch throughout. Dip each piece in the flour, coating both sides and shaking off excess.Dip into eggs, letting excess drip off. Dip into bread crumb mixture to coat both sides.Place chicken breasts in prepared baking pan in a single layer. Bake uncovered for 20-30 minutes or just until insides are no longer pink; don't over bake.While chicken bakes, combine all bruschetta topping ingredients in a bowl and season with salt and pepper to taste. Let sit at room temp until chicken is done. Serve hot chicken with heaping spoonfuls of Bruschetta on top.Serve hot chicken with heaping spoonfuls of bruschetta topping. Video Notes Pounding the chicken to an even thickness before breading is a crucial step. It helps the chicken cook evenly and also makes it more tender. We recommend serving the chicken with our homemade bruschetta topping. It’s easy to make and adds a fresh, tangy, and garlicky flavor that pairs perfectly with the crispy chicken. You can also opt to leave out the bruschetta topping if want just the crispy chicken.  Alternative Option: Drizzle marinara sauce and sprinkle mozzarella/parmesan cheese on top of the crispy chicken. Place in oven just until cheese is melted.  We love serving this with buttered thin spaghetti noodles or with 15-Minute Spaghetti Aglio e Olio. You also can’t go wrong with some French Bread Recipe or Rosemary Garlic Bread.    If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 348kcal | Carbohydrates: 24g | Protein: 35g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 192mg | Sodium: 677mg | Potassium: 822mg | Fiber: 2g | Sugar: 5g | Vitamin A: 543IU | Vitamin C: 17mg | Calcium: 199mg | Iron: 4mg   More to Cook And Eat One Pan Gnocchi with Chicken and Spinach – This has been such a hit with my own family and countless others who have tried it since! Chicken Cacciatore – This Chicken Cacciatore is easy and makes a nice big serving that will feed a crowd. One Pot Pizza Pasta – So half of you want pizza and half want pasta. No worries. This one-pot deal has both of you covered. Easy and yummy. Little ones love this dish. Penne with Vodka Sauce – The entire family will love this creamy, flavorful dish.  You’ll love how easy it is to make. The post Parmesan Crusted Chicken appeared first on Chew Out Loud.

This BBQ Chicken Pizza Recipe is a homemade version of California Pizza Kitchen’s all-time favorite. Comfort food at its best, it’s topped with smoked bacon and a combo of cheeses on a chewy and soft crust with a crisp exterior. This BBQ Chicken Pizza gets a lot of its smoky flavor from the smoked Gouda and smoked bacon. In This Article Video: watch us make this RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With BBQ Chicken PizzaCommonly Asked QuestionsBBQ Chicken Pizza Recipe RecipeMore to Bake And Eat View more This post may contain affiliate links, at no additional cost to you. Video: watch us make this Recipe Why This Recipe Stands Out We love making pizza at home, and this BBQ Chicken Pizza is one of our all-time favorite recipes. Here’s why this recipe stands out: Smoky Flavor: The smoked Gouda and bacon in this recipe add a rich, smoky flavor that sets this pizza apart. Perfect Crust: The dough for this pizza is easy to make and has the perfect chewy and soft texture. Family Favorite: Like our Pizza Pasta, this recipe is a major crowd-pleaser. The combination of tangy barbecue sauce, savory chicken, and crisp bacon is simply irresistible. Easy to Customize: Like all our Deep Dish Pizza Recipe, this one is super flexible with toppings. You can switch up the cheeses, add your favorite veggies, and more. No Special Equipment Needed: While a pizza stone is great for getting that perfectly crispy crust, we provide alternative instructions for using a regular baking sheet. Key Recipe Ingredients Active Dry Yeast – The yeast is what makes the pizza dough rise and gives it that perfect chewy texture. Make sure it’s fresh and hasn’t expired. Barbecue Sauce – We’ll be using a cup of your favorite honey barbecue sauce to marinate our chicken. Look for a good quality sauce with a nice balance of sweet and tangy flavors. Chicken Tenderloins – These are the star of our pizza. We’ll marinate them in the barbecue sauce to infuse them with flavor, then grill them to juicy, smoky perfection. Smoked Gouda – This cheese adds a deliciously smoky flavor that pairs perfectly with the barbecue chicken. Make sure to shred it finely for even melting. Red Onion – Thinly sliced red onion adds a nice sharpness and crunch to contrast the sweet, smoky flavors of the other ingredients. Substitutions And Variations Here are some of our favorite variations and substitutions for this BBQ Chicken Pizza Recipe: BBQ Sauce: Feel free to try a different style of BBQ sauce. You can use something with more kick or less sweetness if that’s what your family loves. Cheese: We use mozzarella and gouda here to emulate California Pizza Kitchen’s flavors, but if your kids aren’t gouda fans or you can’t find it, no worries. Go with mozzarella or add in a bit more parmesan. Herbs: We give you the option of adding herbs into your dough, for the ultimate flavorful pizza dough. Use whatever herbs you like, or none at all. It’s your pizza, your way. Meat: If you’re not a fan of chicken, try using smoked turkey as a topping for your pizza. Or make it vegetarian and load it with your favorite veggies like bell peppers, mushrooms, or even some fresh arugula on top after it’s baked. Step-By-Step Recipe Instructions Mix sweet honey BBQ sauce with honey and salt. Set aside. Dry chicken tenderloin fillets and sprinkle salt. Pour the BBQ sauce mixture over the chicken. Bake at 350F for 15-20 min. When cooled, dice the chicken. Mix yeast, salt, brown sugar, and oil in a large bowl. Let it sit for 10 minutes or until it foams. Add flour and knead in more as needed, until the dough is no longer sticky. Add any desired herbs. Let it rise for an hour. Roll the dough out to a 14-inch circle. Spread the BBQ sauce mixture over the dough. Place the diced chicken and bacon over the sauce. Layer red onion slices over the chicken. Sprinkle on mozzarella and smoked Gouda. Place the pizza on a pizza stone and bake for 15-20 minutes. Remove from heat and sprinkle on the chopped basil. Slice and serve while hot. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep ahead tips for this BBQ Chicken Pizza: Make Pizza Dough: Follow the recipe instructions to make the dough, then let it rise, punch it down, and form it into a tight ball. You can then refrigerate it for up to 2 days. When you’re ready to make the pizza, take the dough out of the fridge, let it rest for 1-2 hours, then roll it out and proceed with the recipe. Bake the Chicken: You can also prepare the chicken in advance. Bake the chicken tenderloin fillets as per the recipe, let them cool, then dice them into bite-size pieces. Store the cooked and diced chicken in an airtight container in the fridge for up to 3 days. Assemble Beforehand: If you want to get the pizza ready to bake ahead of time, you can assemble the entire pizza, cover and refrigerate it. When you’re ready to eat, simply take the pizza out of the fridge, let it sit at room temperature while the oven preheats, then bake according to the recipe. This BBQ Chicken Pizza has a crust that’s chewy and soft, with a deliciously crisp exterior. What To Serve With BBQ Chicken Pizza Salads Who doesn’t love a Classic Caesar Salad? It will take our pizza night to the next level! You’ll also love this healthy and satisfying Chicken Caprese Salad. Soups and Pastas A classic Roasted Basil Soup is the perfect accompaniment to our BBQ Chicken Pizza. Serve our Creamy Bruschetta Pasta or Pasta e Fagioli for a complete meal. Other Sides You can’t go wrong with some Buffalo Chicken Wings and Homemade Mozzarella Sticks alongside this family-favorite pizza! Our Easiest Garlic Cheese Bread tastes incredible with some homemade pizza! Commonly Asked Questions What type of BBQ sauce is best for this pizza? We recommend using a sweet honey BBQ sauce for this recipe. You can use your favorite store-bought brand or even make your own homemade BBQ sauce. Can I use pre-cooked chicken for this pizza? Yes, you can use pre-cooked chicken for this pizza. Simply dice the pre-cooked chicken into bite-sized pieces and toss it in a little bit of the BBQ sauce before placing it on the pizza. This will ensure that the chicken stays moist and flavorful during the baking process. How do I know when the pizza is done? The pizza is done when the crust is golden brown and the cheese is bubbly and slightly brown on top. This usually takes about 15-20 minutes in a preheated 425F oven. How long does BBQ Chicken Pizza keep? BBQ Chicken Pizza can be kept in the refrigerator for up to 3 days. Be sure to store it in an airtight container. Print BBQ Chicken Pizza Recipe This BBQ Chicken Pizza is even better than restaurant versions, as the dough is deliciously homemade, and the toppings are fresh and flavorful. Course Main CourseCuisine AmericanMethod Bake Prep Time 35 minutes minutesCook Time 20 minutes minutesRise Time 1 hour hour 20 minutes minutesTotal Time 2 hours hours 15 minutes minutes Servings 8 Calories 528kcal Author Amy Dong IngredientsFor the Dough2 ¼ tsp active dry yeast1 tsp brown sugar2 tsp salt2 TB olive oil good-quality1 ½ cups water to 110F3 cups all purpose flour⅔ cups extra flour1-2 TB cornmeal for dusting pizza stone, if desiredFor Pizza Toppings6-7 fillets chicken tenderloin1 cup honey barbeque sauce2 TB honey1 tsp salt1 cup mozzarella shredded1 cup smoked Gouda shredded½ red onion thinly sliced3 TB fresh basil chopped 4 slices smoked bacon applewood is great, cooked and cut into piecesfreshly ground black pepper InstructionsFor the SauceMix sweet honey BBQ sauce with 2 TB honey and 1 tsp salt.  Set aside. For the ChickenThoroughly dry raw chicken tenderloin fillets with paper towels.  Lay each piece flat on baking pan and generously sprinkle salt over the top of each piece.  Pour 1/4 cup BBQ sauce mixture over chicken, and mix in well so all parts of chicken are completely coated. Rearrange fillets in single layer. Bake chicken at 350F for 15-20 min., or until chicken is just cooked but not overcooked; if your chicken pieces are thicker, you may need to bake longer.Remove from heat and set aside to cool.  When cool, dice chicken into bite size pieces.For the DoughIn large bowl, mix yeast, salt, brown sugar, and oil.  Let sit for 10 minutes or until foams.Mix in 3 cups of flour.  Knead in more flour as needed until dough is no longer sticky.  Add any desired herbs to dough.  Place dough into well oiled bowl, turn dough in bowl until dough is covered with oil, and cover with a damp cloth.  Let dough rise until doubled, about 1 hour in a warm room – true rising time depends on temperature of your room.  After dough is doubled, punch it down, and form tight ball. Let dough relax for 1-2 minutes.Roll dough out to large circle, flouring your board a bit if needed.  Roll up edges so you have a pizza crust about 14 inches in diameter.Preheat oven to 425F.  Place pizza stone to preheat in oven if you are using one.  If you have a pizza peel, you can assemble your pizza on pizza peel and slide onto hot pizza stone when ready.  Assemble PizzaSpread the rest of BBQ sauce mixture over the dough evenly.  Place diced chicken and bacon over sauce.  Layer red onion slices over chicken.  Sprinkle on mozzarella and smoked Gouda.  Top with freshly cracked black pepper.  Place pizza on pizza stone. Bake pizza for 15-20 minutes.  Remove from heat and sprinkle on chopped basil. Slice and serve while hot. Video Notes Optional herbs for herb-infused crust: 1 tsp oregano, 1 tsp basil, 1 tsp garlic powder, 1 tsp onion powder. Use good-quality olive oil when preparing the dough. It adds flavor and helps the dough to rise beautifully. Thoroughly dry the chicken tenderloin fillets before seasoning. This helps the salt and BBQ sauce to stick better and also ensures that the chicken cooks evenly. Love a crispy crust? Dust your pizza stone with cornmeal before placing the dough on it. This simple trick prevents the dough from sticking and gives your crust that perfect crunch. Honey BBQ Sauce can be made well ahead of time, covered, and chilled until ready to use.  Kitchens are usually warm during the summer, which means much easier rising of the dough. In the winter, let the dough rise in the oven with the oven bulb light on for a tiny boost of warmth. If needed, you can let your oven warm up on “warm” setting and turn it off, and then put the dough in to rise.  Just watch it carefully so it doesn’t over rise. This method is pretty much fail proof for a quick, easy, and guaranteed rise You can also assemble your pizza on room temp pizza stone; it just won’t be as crisp on the bottom – it will help to sprinkle cornmeal over pizza stone and spray with oil before laying your dough on top of it. If you are baking pizza on a pan, oil pan and let dough rise 20 min. before topping/baking. You can’t go wrong with some Buffalo Chicken Wings and Homemade Mozzarella Sticks alongside this family-favorite pizza!   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 528kcal | Carbohydrates: 62g | Protein: 28g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 76mg | Sodium: 1745mg | Potassium: 408mg | Fiber: 2g | Sugar: 14g | Vitamin A: 395IU | Vitamin C: 1mg | Calcium: 306mg | Iron: 3mg More to Bake And Eat Crockpot Cranberry BBQ Pulled Pork – Crockpot Cranberry BBQ Pulled Pork is luscious, fork-tender, and mouthwatering. It’s easy and festive for the holidays. Easy Breakfast Quiche – Whether it’s cheese, spinach, bacon, or other delicious fillings, this easy breakfast quiche is highly customizable with the best flaky crust. BBQ Pulled Chicken – Tender BBQ Pulled Chicken delivers big, bold, smoky flavors without taking up space on the grill or heating up the oven. It’s fantastic for meal prep and gatherings. BBQ Chicken Nachos Recipe – This BBQ Chicken Nachos is a deliciously fun way to kick up Nachos Night. Boldly flavored chicken, melted cheese, and all the fixings make this recipe great for parties, gamedays, or a fun family meal! The post BBQ Chicken Pizza Recipe appeared first on Chew Out Loud.

CBS News cut off both vice presidential candidate’s microphones during the Tuesday debate following a spat with moderators. 

Readers, what do you think? Will you tell us who you think won and why? Most of the questions were geared left: guns, abortion, climate change, child care, threats to democracy, J6. No questions about the wars or the dock strike. The two witch moderators were completely unfair. They fact-checked Vance: Climate change is real, […] The post Quick Rundown on the Vance-Walz Debate appeared first on www.independentsentinel.com.