Chizza

Can’t decided between pizza and chicken? You can have both in one fun treat! Chizza is breaded and fried to perfection, and topped with choice toppings for a tasty low-carb appetizer or main dish.

Soooo, what do we have here? Chizza, my friends! It’s chicken + pizza rolled into one fun bite! I’ve been seeing commercials and promotions for this ingenious mash up all over the internet these past few weeks and naturally, I was very much intrigued to try it our Filipino spaghetti. KFC Philippines rolled out their newest menu item a day or two after I left the country so I wasn’t able to try it. And to add to my disappointment, the chicken-pizza wonder is not even available in U.S. markets.

The teenager behind the counter of our neighborhood KFC stared at me like I was from Mars and spoke an alien language when I tried to order myself a Chizza. The craziest thing to happen to chicken and pizza and I am going to miss it? No way! Time to break out the cast iron skillet and get a-frying!

Ingredient notes

What a great cooking activity it turned out! G and I had fun assembling our individual chicken pizzas with various toppings. He had pepperoni and sliced jalapenos on his while I went Hawaiian-style with pineapple and ham on mine. Your imagination (and pantry) is your limit here.

• Chicken– A good size chicken breast makes base for this low-carb pizza. Pound with a meat mallet to flatten to uniform thickness for even cooking.
• Brine– buttermilk marinade seasoned with salt and pepper for juiciness
• Breading– use a mix of corn starch and flour for extra crunch!
• Sauce– tomatoey pizza sauce or try creamy alfredo for variety
• Cheese– mozzarella provides the gooiest melt!
• Toppings– Mushrooms, bell peppers, red onions, olives, crumbled sausage, plum tomatoes, fresh basil, and crisp bacon bits are just some of the delicious options.

For more recipes to use ham and pineapple? Try this Hawaiian fried rice!

How to make chizza

Remember, though, that toppings are just half the experience. A good part of this chizza is the chicken crust. You want the crust golden and crisp on the outside while tender and juicy in the inside. Here is a brief overview; check the recipe card for the complete ingredients and procedure.

1. Butterfly the chicken breast using a knife and place between two sheets of plastic film. butterflying them open. Pound with a meat mallet to ¼-inch thickness.
2. Combine brine ingredients in a resealable bag, place chicken breasts, and marinate in the refrigerator. Drain chicken well, discarding marinade, and pat dry.
3. Combine egg wash ingredients in a bowl and breading ingredients on a shallow plate. Dredge chicken in flour mixture, dip in egg mixture and then dredge again in flour mixture to fully coat. Don’t shake off excess flour, pack and press onto meat as possible.
4. Heat oil in a cast iron skillet or wide pan. Deep-fry chicken, turning as needed, until golden and crisp. Remove from pan and drain on a wire rack set over a baking sheet. Do not overcrowd pan, cook in batches needed.
5. Arrange fried chicken cutlets in a single layer on a baking sheet. Top with pizza sauce, shredded cheese, and choice toppings.
6. Bake in a preheated 450 F oven until cheese is melted and bubbly. Serve immediately with Parmesan cheese and hot sauce as desired.

How to serve and store

• Serve it with Chinese chicken salad for a flavor-packed lunch or dinner meal.
• This low carb chicken pizza is best enjoyed freshly cooked as it loses its texture over time. If you have leftovers, store in an airtight container and refrigerate for up to 3 days.
• Warm in a 350 F oven or in a 375 F air fryer until completely heated.