In a medium-size saucepan over a medium-high heat, add the chicken, and then pour in the milk. Bring milk to a gentle boil, and then reduce heat to medium-low allowing chicken to simmer in milk until it is cooked through, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow chicken to rest until warm for about 15 minutes, and then pat dry using paper towels.
Meanwhile to make the buffalo sauce, melt the butter in a small saucepan over low heat. Whisk in vinegar, sriracha sauce, garlic powder, paprika, worcestershire sauce, honey, and mustard. Heat and whisk mixture until butter and buffalo sauce are well blended. Season with kosher salt and ground pepper to taste. Remove from heat, and set aside.
Heat oil in an electric skillet or deep fryer to 375 degrees. Using a large ziploc bag, add salt, flour, onion powder, garlic powder, paprika, cayenne pepper, shake to combine. In a small bowl, beat eggs. Place each piece of chicken, one at a time, in the bag and shake to coat, and then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method with remaining pieces of chicken.
Gently place each piece of chicken into hot oil using tongs, allowing the skin to crisp and turn golden brown in color, just a couple of minutes per side to desired darkness. Do so in batches, if need be (so you do not crowd pan.) Remove from the oil, and transfer to a paper towel lined plate. Sprinkle with kosher salt while hot.
Take 1/3 of the buffalo sauce and place in a small dipping bowl. Dip each piece of chicken in the remaining buffalo sauce in saucepan, and then let drain for a bit on rack, and then serve. Eat buffalo chicken while dipping in the ranch dressing, and munching on celery sticks in between bites – I serve this with coleslaw as well. - Enjoy!
~~~~~~~~~~~~~~~~~ Tip: The buffalo chicken thighs are great served warm or at room temperature...