Crispy Buffalo Chicken Recipe

Prep and marinate

Slice the chicken into 1/2-inch strips or bite-sized pieces. In a bowl combine buttermilk and 2 tbs hot sauce. Submerge chicken in the marinade, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make dredge

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.

Coat chicken

Remove chicken from marinade, allow excess to drip off, then press each piece into the flour mixture to coat completely. For extra crispiness, dip the coated pieces briefly back into the leftover marinade and re-dredge in the flour mixture (double-dredge). Place coated pieces on a rack or plate while heating oil.

Fry

Pour vegetable oil into a heavy skillet to a depth of about 1/3 inch (or use a deep fryer set to 350°F / 175°C). Heat over medium-high until oil reaches 350°F or a small piece of bread sizzles and browns in about 45 seconds. Fry chicken in batches without crowding, turning once, until golden brown and cooked through, about 3–4 minutes per side (internal temperature 165°F / 74°C for larger pieces). Transfer fried chicken to a wire rack set over a sheet tray or paper towel-lined plate to drain while you make the sauce.

In a small saucepan over low heat melt the butter. Whisk in 1/2 cup hot sauce, honey (if using), white vinegar, and Worcestershire sauce. Stir until sauce is glossy and combined, heat until just warm and well blended (do not boil). Taste and adjust heat or sweetness as desired. Remove from heat.

Toss chicken with sauce: Place the drained crispy chicken in a large mixing bowl. Pour enough hot buffalo sauce over the chicken to coat (reserve a couple tablespoons for drizzling if desired). Toss gently but quickly so the breading stays intact and is evenly coated.

Prepare red onion: Thinly slice the red onion into rings or half-moons. If desired, sprinkle with a pinch of salt and let sit 5 minutes to soften the bite. Pat lightly before using.

If using a pizza crust or flatbread: Preheat oven to 425°F (220°C). Place crust on a baking sheet or pizza stone. Scatter 1/2 cup shredded mozzarella over the base. Arrange buffalo-coated crispy chicken pieces evenly over the cheese. Top with remaining mozzarella. Bake 8–10 minutes until cheese melts and edges of crust are golden. Remove from oven.

If serving as a sandwich or on a bun: Toast bun lightly. Layer bottom with lettuce if using, place buffalo chicken on top, sprinkle mozzarella (the residual heat will melt some), add sliced red onion, and finish with ranch drizzle and chopped parsley or chives.

Final touches: Drizzle reserved buffalo sauce and ranch dressing over assembled dish to taste. Garnish with chopped parsley or chives. Serve immediately while hot and crispy.

For lettuce wraps: Spoon buffalo chicken into washed lettuce leaves, top with mozzarella and red onion, drizzle with ranch and serve open-faced.