Buffalo Burger Recipe

Marinate

Combine 1/2 cup hot sauce and 1/2 cup buttermilk in a bowl. Add the chicken pieces, cover, and refrigerate for at least 30 minutes and up to 4 hours to tenderize and infuse heat.

Prepare Breading

In a shallow bowl or dish whisk the egg. In a second large bowl mix 1 cup all-purpose flour, 1/4 cup cornstarch, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika and 1/4 tsp cayenne (if using).

Dredge

Remove marinated chicken from the fridge. Shake off excess marinade, dip each piece into the beaten egg, then press into the flour mixture, coating fully. For an extra-crisp crust double-dip: after first flour coat, briefly return to the egg and flour again.

Fry

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in ~30 seconds. Add chicken in a single layer without crowding (work in batches). Fry 3–5 minutes per side until crust is deep golden and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan lined with paper towels to drain.

Toss in Buffalo Sauce

In a small saucepan melt 2 tbsp unsalted butter over low heat, stir in 1/4 cup additional hot sauce (or use remaining marinade strained) and warm until combined but not boiling. Place fried chicken in a clean bowl and pour the warmed buffalo sauce over it; toss to coat evenly.

If using frozen fries: preheat oven according to package (usually 425°F / 220°C). Toss fries with 1 tbsp vegetable oil and spread on a baking sheet in a single layer. Bake per package instructions until crisp (typically 15–25 minutes), turning once. Season with 1/2 tsp salt immediately after baking. If frying fresh fries: heat oil to 350°F (175°C) and fry until golden and crisp, 3–5 minutes, drain and salt.

Toast buns: Heat a skillet over medium heat. Spread 1 tbsp butter on cut sides of buns and toast, buttered side down, until golden, about 1–2 minutes.

Melt cheese (optional): Place a slice of cheddar on each hot buffalo chicken piece for 10–20 seconds in a hot oven or under a broiler just until it softens and adheres.

Build the burger: Spread 1–2 tbsp ranch dressing on the bottom bun. Place 1–2 leaves of lettuce on the ranch, then the cheesy buffalo fried chicken piece(s). Add 4 pickle slices on top, and if desired, drizzle a little extra hot sauce. Top with the bun crown.

Serve: Plate the burger with fries on the side. Provide extra ranch and hot sauce for dipping. Enjoy hot.