Buffalo Chicken Recipe

Pound and brine

If chicken breasts are thick, halve horizontally to make 4 thinner cutlets or place between plastic and gently pound to 1/2-inch thickness. Place chicken in a bowl and pour buttermilk and 1 tablespoon hot sauce over them. Cover and refrigerate 30 minutes to 2 hours (minimum 30 minutes) to tenderize and flavor.

Prepare breading

In a shallow bowl or wide plate combine flour, cornstarch, paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a separate bowl whisk eggs with 2 tablespoons milk until smooth.

Dredge

Remove chicken from buttermilk, letting excess drip off. Dredge each piece first in the seasoned flour mixture, then dip in the egg wash, and then back into the flour mixture, pressing to adhere a good coating. Place on a wire rack to rest 5 minutes so coating sets.

Fry

Add about 1 cup vegetable oil to a heavy skillet (cast-iron preferred) and heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles briskly. Fry chicken 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain. If cooking thicker breasts, finish in a 350°F (175°C) oven for 5–8 minutes after browning.

While chicken rests, make the sauce. In a small saucepan over low heat melt 3 tablespoons butter. Stir in 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce and 1 teaspoon honey or brown sugar. Whisk until smooth and warmed through. Taste and season with 1/4 teaspoon salt if needed. Keep warm on the lowest heat or in a small bowl.

Toss chicken in sauce: Place fried chicken in a large bowl. Pour warm buffalo sauce over the chicken and toss gently to coat each piece thoroughly. Alternatively, brush sauce onto each breast for a lighter coating. Return to the wire rack for 1–2 minutes to let sauce set.

Toast buns: Spread 1/2 tablespoon butter on cut side of each bun. Toast in a skillet or under broiler until golden, about 1–2 minutes.

Slice tomato into 1/4-inch rounds and season lightly with salt.

Assemble: Spread 2 tablespoons ranch on the bottom bun. Place 1–2 lettuce leaves, a tomato slice, then a sauced buffalo chicken breast. Drizzle or spread an additional tablespoon of ranch on the top bun if desired. Close sandwich and serve immediately.

Preheat oven to 425°F (220°C). Toss fries with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper on a baking sheet in a single layer. Bake for 18–25 minutes, turning once halfway, until golden and crisp. If using frozen fries, follow package times and adjust seasoning after baking.

Serve fries hot alongside the buffalo chicken sandwich with additional ranch for dipping if desired.