Preheat oven to 400 degrees.

Lay chicken thighs on a plate and sprinkle with cornstarch and seasonings to fully coat. Whisk egg in a bowl and dip each chicken thigh in egg mixture and transfer back to plate. Sprinkle chicken with breadcrumbs on both sides to fully coat.

Transfer breaded chicken to a parchment paper lined baking sheet and bake for 15 minutes. Flip chicken over and bake for 5 more minutes. When done, use a meat thermometer to check chicken internal temperature is at least 165 degrees.

Add butter and franks hot sauce to a microwave safe bowl and cover with a paper towel. Cook in the microwave for about 45 seconds, stirring every 15 seconds. Once melted, stir to combine.

Baste chicken with the buffalo sauce.

Arrange buffalo chicken on lightly toasted potato buns with lettuce, sliced tomato and ranch dressing. Enjoy!