Buffalo Chicken Recipe

Prepare chicken

If chicken breasts are very thick, butterfly them or slice each horizontally into two thinner cutlets about 1/2 inch thick. Pat dry with paper towels. Pound gently between plastic wrap if needed to even thickness.

Place buttermilk in a shallow bowl. Add 1/2 tsp salt and 1/4 tsp black pepper to the buttermilk and stir. Submerge the chicken in the buttermilk and refrigerate for at least 30 minutes (up to 4 hours). This tenderizes and flavors the chicken.

While chicken soaks, whisk together flour, cornstarch, remaining 1/2 tsp salt, 1/4 tsp black pepper, paprika, garlic powder, and cayenne (if using) in a wide shallow dish.

In a separate shallow bowl, beat the eggs until combined. Set up a breading station: flour mixture, beaten eggs, then the buttermilk-soaked chicken (drip off excess).

Dredge each piece of chicken first in the flour mixture, pressing to adhere. Dip in eggs, then return to the flour mixture for a final coating. Press the flour onto the chicken to form a good crust. Place on a wire rack and let rest 10 minutes so the coating sets.

Pour oil into a large heavy skillet or Dutch oven to a depth of about 1 inch (about 3–4 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns within 30 seconds, oil is ready.

Working in batches to avoid crowding, carefully lower breaded chicken into the hot oil. Fry each piece 3–5 minutes per side, depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to keep oil between 325–350°F.

Use tongs to transfer cooked chicken to a wire rack set over a rimmed baking sheet to drain. Keep in a warm oven (200°F/95°C) while you finish remaining pieces.

While chicken fries, make the buffalo sauce: melt butter in a small saucepan over low heat. Add hot sauce, white vinegar, Worcestershire sauce, honey (if using) and 1/4 tsp salt. Whisk continuously until combined and warmed through (do not boil). Taste and adjust salt or honey to balance heat.

Place each fried chicken piece in a shallow bowl or on a sheet pan. Pour or brush a generous amount of buffalo sauce over each piece, turning to coat fully. For saucier Buffalo chicken, toss pieces in the sauce so they are thoroughly coated. Place sauced chicken back on the wire rack to let excess sauce drip.

Cook fries according to package instructions or your chosen method (oven-baked at 425°F/220°C for 18–25 minutes, turning once; or deep-fry at 350°F/175°C until golden). Season with salt immediately after cooking. Keep warm until serving.

Lightly toast the buns in a skillet with 1 tbsp butter or in a 350°F oven for 3–5 minutes until just golden.

Slice the tomato into 1/4-inch rounds and wash/dry lettuce leaves.

On each bun bottom, place 1–2 lettuce leaves, add a sauced buffalo chicken breast or cutlet, top with tomato slices and drizzle or spread ranch dressing on the bun top. Close the sandwich.

Serve each sandwich with a portion of fries and lemon wedges on the side. Offer extra buffalo sauce and ranch for dipping.