Buffalo Chicken Recipe

Pound and Marinate

If the chicken breasts are thick, place each between plastic wrap and gently pound to an even thickness about 1/2 inch. Trim any large fat pieces. In a bowl combine buttermilk, 2 tbsp hot sauce, 1 tsp salt, and 1 tsp black pepper. Submerge the chicken in the marinade, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Prepare Breading Station

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. In a second shallow bowl beat the eggs with the milk. Remove chicken from marinade, letting excess drip off.

Dredge Chicken

Working one piece at a time, coat each chicken breast in the flour mixture, then dip into the egg wash, then return to the flour mixture pressing to adhere. For an extra-crisp crust, double-dip: back into the egg and flour once more. Place breaded breasts on a rack for 10 minutes to set the coating.

Heat Oil & Fry

Pour oil into a deep skillet or Dutch oven to a depth of ~1-1.5 inches and heat over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30 seconds. Fry chicken breasts (careful not to overcrowd) 4–6 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan and rest 5 minutes.

Make Sauce

While the chicken rests, melt the 4 tbsp butter in a small saucepan over low heat. Whisk in 1/2 cup hot sauce, honey, white vinegar, Worcestershire, and 1/4 tsp salt. Warm until combined and slightly thickened, then remove from heat. Taste and adjust: add a pinch more honey if too tangy or a pinch more salt if needed.

Toss Chicken in Sauce

Place the rested fried chicken in a shallow bowl or on a plate and pour the warm buffalo sauce over each piece, turning to fully coat. Let excess sauce drip back into the bowl and transfer the coated chicken to a clean rack for 1–2 minutes to set the sauce.

Cook Fries

Cook frozen fries according to package directions (oven or air-fryer) or fry homemade fries until golden and crisp. Season immediately with 1/2 tsp salt and keep warm.

Assemble Sandwiches

Lightly toast the buns. Spread ranch dressing on the bottom bun, add a layer of shredded lettuce and a couple of tomato slices. Place a buffalo-coated chicken breast on top, drizzle a little extra ranch if desired, and cap with the top bun.

Serve

Serve the buffalo chicken sandwiches hot with fries on the side and extra ranch for dipping.