Begin by preparing the chicken. Place the chicken breasts in a zip-top bag. Using a meat mallet, gently pound the chicken to a uniform thickness of about 1/2 inch. If your chicken is particularly thick, you can slice it horizontally to ensure even cooking.
In a pie plate, mix the flour, salt, and ground black pepper. Add about 3 tablespoons of the buttermilk to the dry ingredients and stir. This will create a shaggy coating on the chicken that helps the sauce stick later.
Pour the remaining buttermilk into another pie plate. This will be used for dipping the chicken before coating it in the seasoned flour.
Start by patting the chicken dry with a paper towel. Dip each piece in the buttermilk, letting any excess drip off.
Next, flip the chicken into the seasoned flour, coating both sides thoroughly. Shake off any excess flour before placing the chicken on a wire rack to rest for about five minutes.
While the chicken rests, add enough vegetable oil to a heavy-bottomed pot until it’s about 3 inches deep. Heat the oil to 350°F over medium-high heat. This is the key to achieving that crispy texture!
Once the oil is hot, carefully place the chicken into the oil, a few pieces at a time. Fry for about four to five minutes, or until golden brown. If your chicken breasts are larger, they may need a bit more time. Always check for an internal temperature of 165°F to ensure they’re cooked through.
Once cooked, transfer the chicken to a clean wire rack while you fry the remaining pieces. This allows air to circulate and keeps them crispy.
In the meantime, prepare the Buffalo sauce. In a small saucepan over medium heat, combine the Frank’s Red Hot sauce, butter, and a dash of Worcestershire sauce. Stir until the butter is melted and the sauce is well combined.
While the sauce simmers, toast the buns by spreading a little softened butter on the inside and placing them under the broiler until they’re golden brown and toasty.
To assemble, spread about 1/2 tablespoon of peppercorn ranch dressing on the bottom bun. If you enjoy extra ranch, feel free to add some to the top bun as well.
Layer on the shredded lettuce, followed by the crispy chicken. Drizzle the Buffalo sauce over the chicken and toss it lightly to ensure it’s well coated.
Finally, top the sandwich with the upper bun, and prepare for a deliciously messy experience!
