Buffalo Chicken Sandwiches | America's Test Kitchen

Ingredients

• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon baking powder
• ¼ cup buttermilk
• 2 large eggs
• 1 teaspoon table salt
• 2 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed, halved horizontally, and pounded ½ inch thick
• 1 tablespoon unsalted butter
• ½ teaspoon cayenne pepper
• ½ cup Frank's RedHot Original Cayenne Pepper Sauce
• 2 teaspoons cider vinegar
• 2 ounces blue cheese , crumbled (½ cup)
• 2 tablespoons mayonnaise
• 2 tablespoons buttermilk
• 1 teaspoon cider vinegar
• 2 quarts vegetable oil for frying
• 4 hamburger buns , toasted if desired
• 2 cups finely shredded iceberg lettuce