Buffalo Chicken Recipe

Prepare chicken

Slice each chicken breast horizontally to make 2 thin cutlets (about 1/3 inch thick). If already thin, leave as is. Lightly season both sides with kosher salt and black pepper.

Set up breading stations

Place flour in a shallow dish. In a second dish, whisk the egg with the milk until combined. In a third dish, combine breadcrumbs, paprika and garlic powder.

Bread the cutlets

Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then press into the breadcrumb mixture to coat evenly. Set on a plate while you heat the oil.

Pan-fry cutlets

Heat a large skillet over medium-high heat and add the vegetable oil. When oil is shimmering, add cutlets (work in batches if needed) and cook 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a wire rack or paper towel-lined plate.

In a small saucepan over low heat, melt the butter. Stir in hot sauce, apple cider vinegar, honey and Worcestershire sauce until smooth and slightly emulsified. Taste and add white pepper if using. Keep sauce warm on the lowest heat for a minute, then remove from heat.

If you prefer a glossier, more integrated sauce, pour the hot butter mixture into a heatproof bowl and whisk briskly for 10–15 seconds until a light emulsion forms.

Toss cutlets in sauce: Place the cooked cutlets in a shallow dish or bowl and pour the warm buffalo sauce over them. Toss gently to coat each cutlet evenly. Return to the skillet or rack for 30 seconds to let the sauce set if desired.

Assemble: If serving as sandwiches, place lettuce (or roll) on the bottom, then a buffalo-coated cutlet. Sprinkle blue cheese crumbles on top and add thinly sliced celery if using. Drizzle with ranch or blue cheese dressing. Finish with the top roll or another lettuce leaf.

If serving plated: Place cutlets on a serving platter, spoon any remaining sauce over them, sprinkle blue cheese and celery, and serve with dressing and a lemon wedge on the side.

Serve immediately while hot so the coating stays crisp and the sauce is flavorful.