Preheat oven to 400°F and prepare two baking sheets with parchment paper for air fryer alternatives.
Cut chicken breasts crosswise into 4 equal halves.
In one shallow dish, combine flour and crushed Flamin’ Hot chips.
In a second bowl, beat the eggs for 60 seconds until emulsified.
Dip chicken pieces first in the flour-chip mixture, then in the egg wash, and back into the flour-chip mix for a thicker coating.
In a large cast iron pan, heat oil to 370°F. Sear the chicken pieces for 6-7 minutes per side until golden and cooked to an internal temperature of 160°F.
While the chicken cooks, lightly toast the brioche bun at 160°F in the oven or on a skillet.
Toss the cooked chicken pieces in warm buffalo sauce immediately after frying, ensuring even coating.
Assemble the sandwich by placing a brioche half on a plate, then adding 0.5 oz of cold ranch dressing to it for a moisture gradient.
Top with saucy chicken pieces followed by a sprinkle of extra crushed Flamin’ Hot chips as garnish.
Finish with the top brioche half and serve.