• Preheat conventional oven to 450F.

To Make the Fried Chicken:

• In a skillet over medium high heat, add 2-3" of a neutral oil. Heat up to 350F, or until the oil is glistening.
• Set up your battering station with two bowls. In the first bowl, add the flour, baking powder and seasonings. Mix well. In the second bowl, beat the eggs and milk until smooth.
• TIP: If using chicken breasts, I recommend slicing them in half lengthwise and even pounding between two sheet of parchment to help make a more tender outcome after frying.
• Dredge each chicken piece through the flour, then the eggs mixture, and back through the flour mixture until well coated.
• Fry the chicken in small batches for a 2-4 minutes on each side, until deeply golden.
• Place in the oven to finish baking for 5-8 minutes. Keep an eye on them to ensure they don't burn!
• Let the chicken rest for 5-10 minutes, then chop into bite-sized pieces (about 1/4-1/2" thick). Toss in the buffalo sauce to desired preference.

To Make the Pizza Rolls:

• Gently stretch out the pizza dough to 1/4" thick rectangle.
• Evenly spread out the grated mozzarella, then the chopped fried buffalo chicken pieces.
• Roll up lengthwise. (Optional: Brush with with olive oil, then garnish with sesame seeds.) Use a serrated knife to slice into 4 pieces.
• Place on a pan lined with parchment paper, gently press down to ensure all the layers for each stay together.
• Bake for 10-15 minutes, until deeply golden brown on all sides.

To Serve:

• Drizzle with buffalo sauce and ranch. Garnish with fresh chives. Enjoy warm!