Pound the chicken breasts to an even thickness so they cook evenly. Pat them completely dry with paper towels, then set aside on a cutting board.

Set up a breading station: In one bowl, whisk the egg with 2 tablespoons of buffalo wing sauce and 1 tablespoon of the seasoned flour. In another bowl, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Add the milk to the flour mixture and create small clumps.

Dredge each chicken fillet in the seasoned flour, dip into the egg mixture, then coat again in the flour mixture. Let the coated chicken rest for 5 minutes.

Cook the chicken: For air fryer, cook at 400°F for 14-18 minutes, flipping halfway. For oven, bake on a greased baking sheet at 400°F for 15 minutes, flip, then bake another 15-18 minutes. For skillet, heat oil over medium heat and cook chicken for 7-10 minutes per side.

Brush each piece with buffalo sauce after cooking.

In a small bowl, toss together coleslaw mix and light ranch dressing. For extra tang, add a sprinkle of blue cheese crumbles. Set aside.

Toast the buns if desired. Layer on the crispy chicken, spoon over buffalo sauce, and top with ranch slaw. Serve hot.