Buffalo Chicken Fillet Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If they are thick, butterfly each breast or pound to an even thickness of about 1/2 inch using a meat mallet between two sheets of plastic wrap. This ensures even cooking.

Season flour

In a shallow dish combine the all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Mix to distribute.

Prepare egg wash

In a second shallow bowl whisk together the eggs and 3 tablespoons milk until smooth.

Prepare breadcrumbs

In a third shallow dish combine breadcrumbs with 1 tsp garlic powder, remaining 1/2 tsp paprika, remaining 1 tsp black pepper and remaining 1 tsp salt; mix well.

Bread the fillets

Working one at a time: dredge a chicken breast in the seasoned flour, shaking off excess; dip into the egg wash, allowing excess to drip off; then press firmly into the breadcrumb mixture to coat on all sides. Place on a rack while you bread the rest.

Heat oil

Pour about 1 cup vegetable oil into a large skillet to a depth of about 1/4–1/2 inch. Heat over medium-high until shimmering and a small piece of breadcrumb sizzles on contact (about 350°F if using thermometer).

Fry the fillets

Carefully add 2 fillets to the hot oil (do not crowd). Fry 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so crust browns but doesn't burn. Transfer to a wire rack set over a baking sheet to drain and keep warm. Repeat with remaining fillets.

Make the sauce

In a small saucepan combine 4 tbs unsalted butter, 3/4 cup hot sauce, 1 tsp white vinegar, 1/2 tsp Worcestershire sauce, 1 tsp honey (if using) and 1/4 tsp salt. Warm over low heat, stirring until butter melts and sauce is smooth and glossy. Do not boil. Taste and adjust heat or sweetness to preference.

Coat the fillets

Place the fried chicken fillets in a large shallow dish or on a tray. Using a spoon or brush, generously coat each fillet with the warm Buffalo sauce, turning to cover both sides. For a saucier finish, spoon extra sauce over the fillets.

Garnish & serve

Transfer the Buffalo-coated fillets to a serving plate. Sprinkle with chopped fresh parsley if desired. Serve immediately with blue cheese crumbles or ranch dressing and lemon wedges on the side.

Make-ahead & reheating note

If preparing ahead, keep breaded fried fillets on a rack in a low oven (200°F/95°C) and toss in warm sauce just before serving. Reheat leftover coated fillets in a 375°F (190°C) oven on a rack for 8–10 minutes until warmed through to maintain crispness.