Chizza

With a knife, slice the chicken breast horizontally, butterflying them open. Place in between two pieces of plastic wrap and pound with a meat mallet to about 1/4-inch thick.

In a resealable bag, combine brine ingredients: buttermilk, salt and pepper. Add chicken breasts and marinate in the refrigerator for about 4 hours. Drain chicken well, discarding marinade. Pat chicken dry and allow to sit in room temperature for about 10 to 15 minutes.

Preheat oven to 400 F.

On a shallow plate, combine coating ingredients: flour, cornstarch, salt and pepper. Whisk until well distributed.

In a bowl, combine egg wash ingredients: eggs and buttermilk. Whisk together until well blended and foamy.

Lightly dredge chicken in flour mixture, shaking off excess. 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.

In a cast iron skillet, heat about 2-inches deep of oil until hot but not smoking (350 F). Gently slide chicken into hot oil. Deep-fry chicken, turning as needed, for about 3 to 5 minutes or until golden and crisp. With tongs, remove from pan and drain on a wire rack set over a baking sheet.

Arrange fried chicken cutlets in a single layer on a baking sheet. Spoon about 2 tablespoons of pizza sauce on top and spread to cover surface. Divide shredded mozzarella onto each of the chicken pizzas. Top with pineapple and ham.

Bake for about 5 minutes or until cheese is melted and bubbly. Serve immediately with Parmesan cheese and hot sauce as desired.