Instructions

• Slice each chicken breast in half crosswise to make 4 pieces. Place each piece between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2-inch thick.
• Put the pounded chicken pieces into a large zip-top bag. Add 1 cup buttermilk, 1 teaspoon hot sauce, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground black pepper. Seal the bag, massage to coat the chicken, and refrigerate to marinate for 2 to 24 hours.
• When ready to cook, line a baking sheet with parchment paper and set aside. Pour 1 cup Buffalo hot sauce into a second shallow bowl and set aside.
• In a large shallow bowl, combine 1 1/4 cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon ground paprika, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, the remaining 2 teaspoons kosher salt, and the remaining 1 teaspoon ground black pepper. Whisk to blend.
• Remove the chicken from the refrigerator. Pour the contents of the bag into a colander set over the sink to drain off excess buttermilk.
• One at a time, dredge each piece of chicken in the flour mixture, pressing the flour onto the surface so it adheres. Transfer the floured pieces to the prepared baking sheet in a single layer. Let the coated chicken rest 20–30 minutes at room temperature to help the coating set.
• While the chicken rests, pour enough cooking oil into a heavy skillet or Dutch oven to reach about 1 inch deep. Heat the oil over medium-high heat until it reaches 350°F on a candy/frying thermometer.
• After the resting period, dredge each piece of chicken through the flour mixture a second time, shaking off any excess. Work in batches so you do not crowd the pan.
• Fry the chicken pieces in the hot oil, 2–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F. Adjust heat as needed to maintain 350°F. Transfer cooked chicken to a cooling rack set over paper towels to drain.
• Place the fried chicken in the bowl with 1 cup Buffalo hot sauce and toss until each piece is evenly coated.
• Toast the 4 hamburger buns. Assemble sandwiches by placing a Buffalo-coated chicken piece on each bun and topping with leaf lettuce, sliced tomato, and ranch or blue cheese dressing as desired.
• Serve immediately.