Buffalo Recipe

Prepare chicken

If using large chicken breasts, pound to 1/2-inch thickness or slice into two cutlets. Pat chicken dry with paper towels.

Place chicken in a bowl or zip-top bag with the buttermilk and 1 tablespoon hot sauce. Cover and refrigerate at least 30 minutes, up to 4 hours. This tenderizes and flavors the chicken.

In a shallow bowl or wide dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.

In a separate bowl, beat the 2 eggs until blended.

Heat vegetable oil in a heavy skillet or pot to 350°F (175°C). You should have about 1–1.5 inches of oil for shallow frying. If you don't have a thermometer, test with a small pinch of flour — it should sizzle immediately but not burn.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then dip in beaten eggs, then dredge again in the flour mixture for a double-crisp coating. Press the flour into the meat to form a good crust.

Carefully place chicken pieces into the hot oil, working in batches so you don’t overcrowd the pan. Fry until golden brown and an internal temperature of 165°F (74°C) is reached — about 4–6 minutes per side for thin cutlets, 6–10 minutes per side for thicker pieces. Adjust time by thickness. Turn once for even browning.

Transfer fried chicken to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if needed while you make sauce and assemble.

In a small saucepan over low heat, melt the 4 tablespoons butter slowly, taking care not to brown it.

Once butter is melted, whisk in 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey (or sugar), and 1/4 teaspoon salt. Keep on low heat and whisk until combined and slightly thickened, about 1–2 minutes. Do not boil.

Taste and adjust: add more hot sauce if you want extra heat or a touch more butter for richness. Remove from heat.

Toss the warm fried chicken in a bowl with enough buffalo sauce to coat (reserve a little sauce for brushing the sandwich if desired). Use tongs and turn gently so the crust remains crisp but evenly coated.

If using buns, lightly toast them in a skillet or oven until golden. Toasting helps prevent sogginess from sauce.

Place a generous handful (~1/4 cup) of shredded lettuce on the bottom bun or roll.

Place a sauced fried chicken piece on top of the lettuce.

Sprinkle about 1/4 cup (half of the shredded cheddar-Jack) over the hot chicken so it softens and melts slightly. If you prefer fully melted cheese, put assembled sandwiches under a broiler for 30–60 seconds—watch carefully.

Drizzle about 2 tablespoons ranch dressing over the cheese (adjust to taste). Add pickles if using.

Top with the remaining lettuce or top bun, press gently, slice in half if desired, and serve immediately with remaining buffalo sauce and ranch on the side for dipping.