Pound each chicken breast to an even thickness of about ¾ inch using a meat mallet or rolling pin between two pieces of plastic wrap. This ensures even cooking.

Season

Pat the chicken dry with paper towels. Season both sides evenly with 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder, and ½ tsp paprika.

Choose cooking method

Select grilled or fried method below and follow the corresponding steps.

Grilled chicken

Brush both sides of the seasoned chicken with 1 tbsp olive oil. Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Grill chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior has good grill marks. Transfer to a plate and let rest 5 minutes before saucing.

Fried chicken - dredge and batter

Set up a dredge station: whisk ¾ cup flour, ¼ cup cornstarch, ½ tsp salt, and ¼ tsp black pepper in a shallow bowl. Pour 1 cup buttermilk into another bowl. Dip each seasoned chicken breast into buttermilk, then press into the flour mixture to coat thoroughly. For extra-crispy, double-dip: back into the buttermilk and again into the flour mix.

Fried chicken - fry

Heat 2 cups vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully add chicken and fry 4–6 minutes per side (depending on thickness), until golden brown and internal temperature reaches 165°F (74°C). Do not overcrowd the pan; fry in batches if needed. Transfer to a wire rack set over a baking sheet to drain and rest 5 minutes.

Buffalo Sauce

Make sauce

In a small saucepan over low heat, combine ½ cup hot sauce and 3 tbsp butter. Heat gently, stirring, until butter is melted and sauce is smooth. Stir in 1 tsp honey and ½ tsp Worcestershire sauce if using. Taste and adjust balance of heat and sweetness. Keep warm off the heat.

Coat chicken

Place rested cooked chicken in a shallow bowl or tray. Pour the warm buffalo sauce over the chicken and toss gently to coat evenly. Use about 3–4 tbsp sauce per sandwich chicken piece (reserve some sauce for topping if desired).

Sandwich Build

Toast buns

Spread 1 tbsp butter across the cut sides of the buns. Toast in a skillet over medium heat or on the grill until golden and slightly crisp, about 1–2 minutes per side.

Assemble

Place a lettuce leaf on the bottom bun, add sauced buffalo chicken, then 2 tomato slices and optional red onion slices. Sprinkle 2 tbsp blue cheese crumbles (or shredded cheddar) over the chicken if using. Drizzle with ranch or blue cheese dressing to taste (about 1–2 tbsp). Top with the bun crown.

Serve

Serve immediately with remaining buffalo sauce and extra ranch/blue cheese dressing on the side. Pair with celery sticks or fries if desired.