Anything You Can Do, I Can Do ... Similar

So we recently ordered Domino's new "sweet bbq bacon" specialty chicken with a medium pizza.  The chicken was good but seemed at little bit expensive given our current budget.  If you look at the components of any of the specialty chicken, it is not hard to reproduce or be inspired to create your own unique "specialty chicken."  All you really need to start with is breaded, cubed chicken.  If you are being lazy, you could use chicken nuggets but why not make it entirely your own from the beginning.

I started with three boneless, skinless chicken breasts washed and cubed then breaded using an altered version of Oven Fried Chicken III, regular or Panko bread crumbs work as well.  This recipe is good but if you don't have the time to mix the breading and spices together, Zatarain's Bake and Crisp 8 oz breading mix works just as well.  I used the Seafood mix because that was all that was available at the store at the time and I wanted to use my coupon.  If you look at the ingredients for the Chicken and Seafood mix, the latter has fewer spices but either will work because most of the taste will be covered by the BBQ sauce.  The BBQ sauce I used was the one on hand: Rufus Teague "Honey Sweet"; and for the cheese, pre-shredded cheddar.

Product Placement!

Here is a faster run-down:

1. Turn oven on to 350 - 375 degrees F.
2. 3-4 boneless chicken breasts, washed and cubed ... skin on or off will work.
3. In a bowl or bag, smear chicken with "edible adhesive" - meaning, egg wash, mustard, mayonnaise or whatever works for you, just choose one to use.  You need this to make the bread crumb mix stick.
4. In another bowl or bag, cover chicken completely with bread crumb mix.
5. Depending on the size of the bowl or bag, you may need to repeat steps 2 & 3 a couple of times to cover all of the chicken.
6. Line all sides of a 13" x 9" pan and glaze with your favorite oil that can stand oven temps.  I highly recommend lining the pan with Reynolds Pan Lining Paper: the bottom is foil and the top is parchment paper - the best of both worlds and no mess to clean up at the end of the meal!  Foil is okay but you will need the thick foil and watch for burning.  For the oil, I used vegetable oil.
7. Place breaded chicken in lined pan and bake for 20-30 mins or when meat thermometer reads 180 degrees F with three pieces on it.  If you are not sure, cut one of the pieces open to check for "done-ness".  You will need to rotate the chicken so that all sides are cooked evenly.  The batting may slip a bit from the chicken and that is okay; a wooden spatula may be best for turning.  

   

   Fully cooked chicken with Zatarain's breading and mayonnaise "glue".

8. Once chicken is fully cooked, take out the pan, turn off the oven but leave the oven door closed.
9. Drizzle BBQ sauce over cooked chicken such that all the tops of the chicken are covered.
10. Next layer is pre-shredded cheese, use as much as you think your stomach can handle or at least covers all of the chicken.
11. Finally, the bacon: coarsely broken bacon (or bacon bits) sprinkled on top.
12. Place pan back in warm, turned off oven.
13. Ready to eat in ~5 mins or when cheese is melted but not burned!

Hopefully you can see the steps you would need to change to make the Specialty Chicken your own brand of special.  Make it a party treat by doling them out on platters with toothpicks.  You are only as limited as your imagination!

These reheat in the oven with foil
just fine the next couple of days though not past a week...
assuming you have any left!

Have any great combinations you would like to share?  Comment below or develop a whole menu and open up your own restaurant, just let us know where to get your version.