Buffalo Chicken Sandwich Crispy Baked in 30 Minutes

Instructions:

1. Place your chicken breasts flat on a cutting board. Use a sharp knife to slice them in half horizontally (butterflying) so you have four thinner fillets.
2. In one bowl, whisk together the 100g flour, 40g cornstarch, garlic powder, and smoked paprika. In a second bowl, beat the 120ml buttermilk and the egg together until smooth.
3. Dip each chicken fillet into the flour mixture, shaking off the excess. This initial dry layer acts as a primer for the wet ingredients.
4. Submerge the floured chicken into the buttermilk mixture, then put it back into the flour. Press the flour into the meat firmly until no damp spots remain and the surface looks craggy.
5. Fill your skillet with about an inch of high smoke-point oil (like vegetable or canola). Heat it over medium high until a pinch of flour sizzles immediately upon contact.
6. Carefully lay the chicken into the oil, working in batches if necessary. Fry for about 3 to 4 minutes per side until the crust is deep golden brown and the internal temp reaches 165°F.
7. In a small saucepan over low heat, combine the cayenne sauce, honey, and Worcestershire sauce. Once warm, whisk in the cold cubed butter one piece at a time until the sauce is thick, glossy, and orange.
8. Place the fried chicken on your wire rack and drizzle the warm buffalo glaze over both sides.
9. Butter your brioche buns and toast them in a dry pan over medium heat until the edges are dark brown and the centers are soft.
10. Lay a bed of shredded iceberg lettuce on the bottom bun, place the glazed chicken on top, sprinkle generously with blue cheese crumbles, and cap it with the top bun.