Prepare butterfly shrimp (see how-to link in post).
Line a shallow baking sheet with parchment paper.
Combine flour, cornstarch, salt & pepper in a bowl or zipper top bag. Whisk together egg & buttermilk in a second bowl. Working in small batches, toss shrimp buttermilk/egg, then into flour. Place in single layer on parchment lined baking sheet.
Meanwhile, combine buffalo sauce ingredients in a small saucepan; bring to a boil then reduce heat to low to keep warm.
Heat 3-inches of oil in a deep pot to 375 degrees. Fry shrimp in small batches, for 2-3 minutes until golden brown. Remove to drain on brown paper bags.
To serve, place tortilla chips in a large bowl. Toss shrimp in buffalo sauce then place on chips to drain. Serve with a side of blue cheese or ranch dressing and extra buffalo sauce.