I’m looking to find a solution to offer a buffalo chicken pizza at my detroit style pop up – trying to find something relatively easy that I can do in larger batches, that won’t dry out too bad on a pizza that bakes for 10-12 mins.
I’ve seen rotisserie chicken as an option, but I’d likely skip the dark meat and don’t want so much food waste.
Any thoughts?
by Fear_OW
3 Comments
Use thighs, the higher fat content keeps them from drying out even when overcooked a bit.
Sous vide is supposed to work well for chicken on pizza. Haven’t tried it myself, so just repeating what I’ve read elsewhere.
looks fantastic