Preparation Steps:

• Combine buttermilk, hot sauce, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper in a large bowl. Whisk until well combined. Add chicken breasts, ensuring they are submerged in the marinade. Cover and refrigerate for at least 2 hours or preferably overnight.
• In another bowl, combine flour, cornstarch, paprika, onion powder, garlic powder, and remaining salt and pepper. Mix thoroughly.
• In a deep skillet or fryer, heat about 2 inches of cooking oil over medium-high heat to 350°F (175°C).
• Remove chicken from buttermilk mixture, allowing excess liquid to drip off. Dredge in flour mixture, coating thoroughly.
• Carefully place breaded chicken into hot oil, frying in batches for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
• In a large bowl, pour in Buffalo hot sauce. Toss fried chicken in sauce until evenly coated.
• Toast hamburger buns lightly. Assemble by placing a piece of Buffalo chicken on the bottom half, followed by sliced tomatoes, leaf lettuce, and a drizzle of ranch or blue cheese dressing. Top with the other half of the bun.