Fried Chicken Tossed In Real Butter Buffalo Sauce Recipe

In a large bowl, whisk together 2 cups buttermilk, 1 egg, 1 tablespoon optional hot sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper until combined.

Add the chicken pieces to the marinade, pressing them down so they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight for maximum tenderness and flavor.

About 30 minutes before frying, remove the chicken from the refrigerator so it can come toward room temperature (this helps even cooking).

In a large shallow bowl or rimmed baking sheet, whisk together 2 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper until evenly mixed.

Set up a dredging station: two bowls or trays — one with the flour mixture, the other empty for a double-dip (optional). Remove each piece of chicken from the marinade, letting excess drip off, then dredge thoroughly in the flour mixture, pressing so the coating adheres. For extra crispy crust, dip the floured piece briefly back into remaining buttermilk (or a lightly beaten egg) then back into the flour to form a thicker double coating.

Place coated chicken on a wire rack set over a baking sheet to rest for 10–15 minutes. This helps the crust set and reduces loss of coating in the oil.

Pour about 1.5 cups neutral oil into a large heavy skillet or Dutch oven — enough to come 1 to 1.5 inches up the side. Heat over medium-high heat until the oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour—if it sizzles energetically but not violently, the oil is ready.

Fry the chicken in batches without crowding the pan (typically 3–4 pieces depending on size). Lower pieces into the oil carefully and fry, adjusting heat to maintain about 325–350°F (165–175°C). Bone-in pieces will take ~12–15 minutes; tenders or wings 6–9 minutes. Turn occasionally for even browning. Cook until crust is deep golden brown and internal temperature reaches 165°F (74°C) at the thickest part.

Use tongs to transfer cooked pieces to a wire rack over a baking sheet or paper towels to drain and rest for 5 minutes. Keep fried pieces warm in a 200°F (95°C) oven if making multiple batches.

While frying (or just after the last batch is done), make the buffalo sauce: in a small saucepan over low heat, melt 6 tablespoons unsalted butter slowly, stirring to avoid browning.

Once melted, whisk in 3/4 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, and 1 teaspoon honey or sugar (if using). Keep the heat very low — you want the butter and hot sauce to emulsify but not separate or boil. Season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Taste and adjust balance with a little more butter (to mellow heat) or additional hot sauce (for more heat).

Remove the sauce from heat and let rest for 1 minute, then whisk vigorously for 20–30 seconds to create a glossy, slightly thickened emulsion.

Place hot fried chicken in a large bowl in a single layer (work in batches so pieces are hot and not overloaded). Pour enough warm buffalo butter sauce over the chicken to coat (about 1/3 to 1/2 cup sauce per pound), then gently toss with tongs until each piece is evenly coated. For saucier wings or tenders, add more sauce to taste.

Transfer the tossed buffalo chicken to a serving platter. Garnish with chopped fresh parsley if desired. Serve immediately with celery sticks and ranch or blue cheese dressing on the side.

Leftovers: keep sauce and chicken separate in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a 375°F (190°C) oven until warmed through and re-toss with warmed sauce before serving.