Preheat the oven to 450°F convection if possible. Generously coat a sheet pan with avocado oil.

Lay out a large sheet of parchment paper and generously sprinkle it with flour.

Place the ground chicken on top and, using floured hands, press it into a very thin, large oval or rectangle — like a giant pounded chicken cutlet. It should be big enough to nearly fill the sheet pan. Thin = crispy here.

Lightly sprinkle flour over the top surface.

Brush the top with beaten egg, then coat generously with panko breadcrumbs, pressing firmly so they adhere.

Carefully flip the cutlet onto the oiled sheet pan so the breadcrumb side is facing down. Peel off the parchment paper.

Repeat the flour, egg, and panko process on the second side directly on the sheet pan.

Spray the entire surface very generously with avocado oil spray until the breadcrumbs look fully hydrated. This is what helps create that deeply golden oven-fried texture.

Bake for 16-20 minutes until deeply golden brown and crispy. Rotate the pan halfway through if needed.

Once crispy, lightly brush or drizzle with buffalo sauce if desired. Don’t heavily sauce it or the crust can soften.

Top with mozzarella, cheddar, pickled jalapeños, and sliced red onion to your liking.

Lower the oven to 425°F and bake another 5-7 minutes until the cheese is melted and bubbling.

Finish with swirls of ranch or blue cheese dressing, a light drizzle of additional buffalo sauce, scallions, blue cheese crumbles, avocado slices if using, and hot honey if desired.

Slice and serve immediately while the edges are extra crispy.