Buffalo Chicken Recipe

Prep and brine

Slice the chicken into tenders or 1/2–3/4-inch strips if using breasts. Place chicken in a bowl with buttermilk and 1 tablespoon hot sauce (optional). Cover and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and add flavor.

Make dredge

In a shallow dish combine flour, cornstarch, garlic powder, onion powder, paprika, cayenne, kosher salt, and black pepper. Mix until evenly combined.

Egg wash

In a separate bowl whisk together eggs and milk until smooth.

Coat chicken

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the flour mixture, then dip in the egg wash, then dredge again in the flour mixture for a double-crisp coating. Place on a wire rack while heating oil.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1.5 inches (about 3–4 cups). Heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles and browns slowly.

Fry

Carefully add chicken pieces in batches without overcrowding. Fry until golden brown and cooked through, about 3–5 minutes per side depending on thickness (internal temperature 165°F / 74°C). Remove with a slotted spoon to a paper towel-lined plate or wire rack. Keep warm in a 200°F oven if needed.

Make sauce

In a small saucepan over low heat, melt the butter gently. Whisk in the hot sauce, white vinegar, Worcestershire sauce, honey (if using), and salt until smooth and warmed through. Do not boil. Taste and adjust seasoning — add a pinch more salt or a little more butter to mellow heat if desired.

Toss chicken in sauce

Place fried chicken in a large bowl. Pour about half to three-quarters of the warm buffalo sauce over the chicken and toss gently until each piece is evenly coated. Reserve remaining sauce for serving.

Make bleu cheese sauce

In a bowl combine mayonnaise, sour cream, crumbled bleu cheese, milk or buttermilk, lemon juice, garlic powder, black pepper, and salt. Stir gently until combined but still slightly chunky from the cheese. If you prefer a thinner dressing, add milk 1 teaspoon at a time to reach desired consistency. Chill briefly if time allows to let flavors marry.

Adjust and serve

Taste and adjust salt, pepper, or lemon. Transfer to a serving bowl and sprinkle extra crumbled bleu cheese on top if desired.

Arrange buffalo chicken on a platter with celery and carrot sticks. Drizzle any reserved buffalo sauce over the chicken or serve it on the side. Serve bleu cheese sauce alongside for dipping and garnish with green onions if desired.