Buffalo Chicken Recipe

Pound and slice

Trim any excess fat from the chicken breasts. If breasts are thick, butterfly or slice horizontally to make two thinner cutlets (about 1/2 inch thick). Lightly pound between plastic wrap to even thickness so they cook evenly.

Place the chicken in a bowl or zip-top bag. Add buttermilk, 1 tbs hot sauce, 1 tsp salt and 1/2 tsp black pepper. Mix to coat, cover or seal, and refrigerate for at least 30 minutes and up to 4 hours. The buttermilk tenderizes and seasons the meat.

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing so the coating adheres. Place breaded cutlets on a wire rack while you heat the oil.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until it reaches 350°F (175°C) or a breadcrumb dropped in sizzles vigorously and browns in ~30 seconds.

Fry the breaded chicken in batches (do not overcrowd) for about 4–5 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature near 325–350°F. Transfer cooked chicken to a wire rack set over a sheet pan or paper towels to drain.

While the chicken fries, make the buffalo sauce: in a small saucepan over low heat, combine 1/2 cup hot sauce and 3 tbs butter. Stir until the butter is melted and the sauce is smooth. Add 1 tsp honey and 1/2 tsp white vinegar if using, stir and remove from heat. Taste and adjust heat/sweetness.

Place the hot fried chicken in a clean bowl. Pour the warm buffalo sauce over the pieces and toss gently to coat each piece evenly.

Season the shredded lettuce and sliced tomato with the remaining 1/4 tsp salt and 1/4 tsp black pepper, tossing lightly.

Plate: arrange a bed of lettuce on each plate, top with tomato slices. Place the buffalo-coated chicken on top. Drizzle ranch dressing over the chicken (or serve ranch on the side) and garnish with extra hot sauce if desired.

Serve immediately while chicken is hot and crisp. Leftovers: keep sauce-coated chicken in an airtight container and refrigerate up to 3 days; reheat in a 375°F oven on a rack for 8–12 minutes to crisp.