Southeast Dairy Association - buffalo fried chicken

Crispy Buffalo Fried Chicken

Perk up your tailgating menu with these mildly spicy boneless chicken wings. Soaking the chicken in milk and hot sauce before frying lends a spicy, tender kick to the chicken and retains a delightful crunch.
Prep Time: 25 minutes
Cook Time: 32 minutes
Total Time: 57 minutes
Servings: 8


Blue Cheese Ranch Dipping Sauce

  • 23 cup mayonnaise
  • 34 cup whole milk
  • 1 (1-ounce) package Ranch dressing mix
  • 2 tablespoons chopped fresh chives
  • 13 cup blue cheese crumbles
  • Lemon wedges
  • Kosher salt
  • Freshly ground black pepper

Crispy Buffalo Fried Chicken

  • 1 (12-ounce) bottle hot sauce
  • 1 cup whole milk
  • 2 large eggs
  • 3 12 pounds chicken drumettes
  • 2 cups all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 12 teaspoon table salt
  • Vegetable oil
  • Celery and carrot sticks


  1. To prepare blue cheese dipping sauce, whisk together mayonnaise, whole milk, Ranch dressing mix and fresh chives in a medium bowl until combined. Stir in blue cheese. Cover and refrigerate 1 hour.
  2. To prepare chicken, whisk together hot sauce, milk and eggs in a large bowl. Add chicken drumettes. Cover and refrigerate 4 to 24 hours.
  3. Remove chicken from hot sauce mixture, discarding hot sauce mixture. Stir together flour and next 4 ingredients in a medium bowl. Dredge chicken in flour mixture, shaking off excess.
  4. Pour oil to a depth of 1 1/2-inches in an enamel coated cast iron Dutch oven; heat to 350˚. Fry chicken in 4 batches 7 to 8 minutes or until chicken reaches 165˚ when tested using a thermometer. Drain on a wire rack over paper towels. Serve with blue cheese dipping sauce, celery and carrot sticks. Garnish with lemon wedges, if desired.


Source of recipe: Rebecca Gordon, Buttermilk Lipstick (as seen on “Tide & Tigers Today”)

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