Buffalo Chicken Skillet

1. Season chicken with salt and black pepper. Set aside.

2. Whisk eggs in a shallow bowl until smooth. Place panko in a separate shallow bowl.

3. Dip chicken in eggs, then press into panko to coat.

4. Heat 3 tablespoons oil in a large skillet over medium heat. Cook 1/3 of the breaded chicken in hot oil until crust is golden and center is no longer pink, about 4 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining oil and breaded chicken in 2 batches.

5. Return pan-fried chicken to the skillet. Pour wing sauce over chicken and sprinkle cheese on top. Reduce heat to low, cover, and cook until cheese is melted, about 5 minutes.

Tips

You can use chicken breasts instead of tenderloins; flatten and pound them first and increase cook time.

You can substitute seasoned bread crumbs for panko if desired.

You can substitute provolone cheese for mozzarella cheese if desired.