Buffalo Chicken Recipe

Marinate the chicken

Place the cut chicken pieces in a bowl. Add 1 cup buttermilk and 1 tablespoon hot sauce; stir to coat. Cover and refrigerate for 30 minutes to 2 hours (30 minutes minimum for some flavor, up to 2 hours for best tenderness).

Prepare the dry mix and egg wash

In a shallow bowl or wide plate whisk together 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. In a separate bowl beat 2 eggs until blended.

Dredge the chicken

Remove chicken from the marinade, letting excess drip off. First dip each piece into the beaten eggs, then press into the flour mixture making sure each piece is well coated. For a thicker crust, double-dredge: after the first coat, dip again in egg and into the flour mixture a second time. Place coated pieces on a rack and let rest 10 minutes to set the crust.

Heat the oil

Pour about 4 cups neutral frying oil into a heavy skillet or Dutch oven to a depth of 1–1.5 inches (or use a deep fryer). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Fry the chicken

Working in batches to avoid crowding, carefully lower the dredged chicken pieces into the hot oil. Fry 3–5 minutes per side, or until golden brown and an internal temperature of 165°F (74°C) is reached (thicker pieces may take longer). Remove with a slotted spoon to a wire rack set over a baking sheet to drain. Keep finished pieces warm in a 200°F (95°C) oven while you finish remaining batches.

Make the Buffalo sauce

In a small saucepan over low heat, melt 4 tablespoons unsalted butter. Once melted, whisk in 1/2 cup hot sauce, 1 teaspoon vinegar, and 1 teaspoon honey (optional) until smooth and slightly emulsified. Remove from heat when warm and combined.

Toss chicken in sauce

Place the fried chicken in a large bowl. Pour about three-quarters of the warm Buffalo sauce over the chicken and gently toss until evenly coated. Add more sauce to taste. Reserve some sauce for serving if desired.

Add cheese & bacon

Transfer the sauced chicken to a serving platter or shallow oven-safe dish. Immediately sprinkle 3/4 cup shredded cheddar cheese evenly over the chicken, then sprinkle 1/2 cup chopped crispy bacon on top. If you prefer melted cheese, place under a broiler for 1–2 minutes until cheese is melted and bubbly — watch closely to avoid burning.

Garnish

Sprinkle chopped fresh parsley if using, and season lightly with extra salt and black pepper to taste.

Serve the Buffalo chicken hot with your choice of dipping sauces (ranch or blue cheese) on the side. Provide extra napkins — this is best eaten immediately.