In May 2011, we took a look at chicken as a pizza protein topping. But we didn’t just examine precooked chicken cubes that we sometimes find on pizza (and heaven forbid you have dark meat on your pies … we still haven’t gotten over the few we’ve had out in the field). We looked at breaded chicken, which adds just the right amount of crunch to your pizza.
The pizza we made for the cover that month was a Tex-Mex chicken, which paired red or green enchilada sauce (we used red), corn, diced breaded chicken, chilies, cheese, cilantro and a salsa drizzle. We loved hearing how well this one sold on menus. It’s different, but works well in most demographics.
For more breaded chicken recipes, check out the story here. Does your menu feature a great breaded chicken recipe? Let us know in the comments.