Homemade KFC Chizza With Crispy Chicken Crust

Why You’ll Love This Recipe

• All the joy of pizza with a wildly crispy, juicy chicken “crust.”
• Fast-casual vibes at home: simple pantry spices, quick fry, 2–4 minute broil.
• Choose-your-own-topping adventure: classic pepperoni or sweet-savory pineapple-ham.
• Tested timing and temps for a shatteringly crisp base and gooey, browned cheese.

Grocery List

• Produce: Fresh basil (optional), pineapple tidbits (if using Hawaiian version)
• Dairy: Buttermilk, eggs, low-moisture mozzarella
• Pantry: All-purpose flour, cornstarch, baking powder, kosher salt, black pepper, paprika, garlic powder, onion powder, pizza sauce, hot sauce, pepperoni or diced ham, neutral frying oil (peanut, canola, or vegetable), crushed red pepper (optional)

Full Ingredients

Chicken “Crust”

• 2 boneless, skinless chicken thighs (about 10–12 oz total) or 1 large boneless breast (10–12 oz), pounded to 1/3 inch
• 1 cup (240 ml) buttermilk
• 1 large egg
• 1 teaspoon hot sauce
• 1 teaspoon kosher salt (for marinade)

Seasoned Dredge

• 1 cup (130 g) all-purpose flour
• 1/3 cup (45 g) cornstarch
• 1 teaspoon baking powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt

For Frying

• 2–3 cups neutral oil (peanut, canola, or vegetable), heated to 350°F (175°C)

Sauce and Toppings

• 2/3 cup (160 ml) pizza sauce (about 1/3 cup per chizza)
• 8 oz (225 g) low-moisture mozzarella, coarsely shredded
• Option A: 20–24 pepperoni slices
• Option B: 1/2 cup diced ham + 1/2 cup pineapple tidbits, well-drained and patted dry
• Fresh basil ribbons, crushed red pepper, and flaky salt, to finish (optional)

Step-by-Step Instructions

Step 1: Pound and shape the chicken

Place each chicken thigh (or half-breast) between two sheets of plastic or in a zip-top bag. Pound to an even 1/3-inch thickness. Trim ragged edges and press each piece into a roughly 6–7 inch oval or round so it resembles a personal pizza base. Even thickness ensures quick, juicy frying and a flat “crust.”

Step 2: Marinate for tenderness and flavor

Whisk the buttermilk, egg, hot sauce, and 1 teaspoon kosher salt in a bowl. Submerge the chicken and marinate for 45 minutes (or up to 8 hours refrigerated). This gently seasons the meat and helps the coating adhere.

Step 3: Mix the ultra-crispy dredge

In a shallow dish, combine flour, cornstarch, baking powder, paprika, garlic powder, onion powder, black pepper, and 1/2 teaspoon salt. The cornstarch and baking powder create a craggier, lighter crust that stays crisp under sauce and cheese.

Step 4: Double-dredge and rest

Lift a piece of chicken from the marinade, letting excess drip off. Press into the flour mixture, flip, and press again. Dip briefly back into the marinade, then return to the flour for a second, thorough coat. Shake gently and place on a wire rack for 5 minutes to hydrate the flour. Repeat with the second piece.

Step 5: Fry to golden-crisp

Heat oil to 350°F (175°C) in a 10–12 inch skillet or Dutch oven. Fry the chicken two at a time, 4–5 minutes per side, until deep golden and the internal temperature reaches 165°F (74°C). Regulate heat to keep the oil near 350°F. Transfer to a wire rack set over a sheet pan to drain.

Step 6: Sauce, cheese, and toppings

Set an oven rack 6 inches from the broiler and preheat the broiler to high. Spread about 1/3 cup pizza sauce over each chicken base, edge to edge. Top with 4 oz shredded mozzarella per piece. Add pepperoni to cover (or diced ham and very well-drained pineapple). Place on the rack-lined sheet pan.

Step 7: Broil to bubbling perfection

Broil 2–4 minutes, watching closely, until the cheese is fully melted with browned blisters and the pepperoni edges are lightly cupped and crisp (or ham is lightly caramelized). Finish with basil, a pinch of crushed red pepper, and a tiny sprinkle of flaky salt. Serve immediately while the chicken is ultra-crisp and the cheese is molten.

Pro Tips

• Dry is crisp: After marinating, let excess drip off; after frying, drain on a wire rack, not paper towels.
• Keep oil hot: Fry in batches and reheat the oil to 350°F between pieces for even color and crunch.
• Use low-moisture mozzarella: It melts stretchy without flooding the crust; avoid fresh mozzarella here.
• Pat pineapple very dry: Press with paper towels so juices do not soften the crust during broiling.
• Shape matters: Pound to an even 1/3 inch and press into a round for a stable “pizza” base.

Variations

• Air Fryer Chizza: Spray dredged chicken with oil and air fry at 375°F (190°C) for 14–16 minutes, flipping at 8 minutes, until 165°F. Add sauce, cheese, toppings, and air fry 2–3 more minutes to melt.
• Spicy Kick: Add 1 teaspoon cayenne to the dredge and finish with pickled jalapeños and hot honey drizzle.
• BBQ Hawaiian: Swap pizza sauce for 2/3 cup smoky BBQ sauce; top with mozzarella, ham, and pineapple.

Storage & Make-Ahead

Fry the chicken bases up to 1 day ahead; cool and refrigerate on a rack uncovered for 30 minutes, then cover. Recrisp on a rack at 425°F (220°C) for 8–10 minutes, then sauce, cheese, and broil. Leftover assembled chizza keeps 2 days refrigerated; reheat at 400°F (205°C) on a rack for 10–12 minutes. For longer storage, freeze fried, unsauced bases up to 1 month; reheat from frozen at 425°F for 12–15 minutes before topping and broiling.

Nutrition (per serving)

Approximate for one pepperoni chizza: 880 calories; 53 g protein; 44 g fat (12 g saturated); 58 mg cholesterol; 35 g carbohydrates; 2 g fiber; 1,980 mg sodium. Values will vary with topping choices and oil absorption.