Buffalo-style Recipe

Make sauce

In a small saucepan over low heat, melt the butter slowly. Once melted, whisk in the hot sauce, white distilled vinegar, Worcestershire sauce, brown sugar, garlic powder, celery salt, and black pepper until smooth and uniform. Keep the sauce on extremely low heat (or transfer to a warm bowl) to stay warm while you finish the chicken. Taste and adjust: add more hot sauce for heat or a pinch more brown sugar to tame heat.

Prep chicken

Pat the chicken pieces dry with paper towels. If using breasts, slice into even strips about 1–1.5 inches wide so they cook evenly.

Set up dredging station

In a shallow bowl or pan, whisk together the eggs and milk. In a separate shallow bowl, combine the flour, cornstarch, baking powder, smoked paprika, onion powder, garlic powder, kosher salt, and black pepper. Toss the chicken pieces in the flour mixture briefly to coat, then dip into the egg mixture, then return to the flour mixture for a second coating. Press gently so the flour adheres well; shake off any excess.

Heat oil

Pour the neutral oil into a heavy skillet or Dutch oven to a depth of about 1 to 1.5 inches (or prepare a deep-fryer). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mixture — it should sizzle and brown slowly but not burn.

Fry chicken

Work in batches to avoid crowding. Gently lower breaded chicken pieces into the hot oil and fry 3–5 minutes per side, depending on thickness, until golden brown and an instant-read thermometer inserted into the thickest part registers 165°F (74°C). Transfer cooked pieces to a wire rack set over a baking sheet or paper towels to drain for 2 minutes.

Toss in sauce

Place the drained hot chicken pieces into a large mixing bowl. Pour the warm buffalo sauce over the chicken and toss gently but thoroughly to coat each piece evenly. If you prefer saucier wings, reserve a tablespoon or two of sauce to drizzle on top.

Serve

Arrange the buffalo chicken on a platter with celery and carrot sticks and the blue cheese dressing or ranch on the side for dipping. Sprinkle chopped parsley over the chicken if using, and serve with lemon wedges for a bright squeeze if desired.

Leftovers: store cooled chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to crisp, then recoat lightly with warmed buffalo sauce if desired.