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In a large pot of salted boiling water, boil brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.
Arrange flour, eggs, and panko in three shallow bowls.
In a large skillet over medium-high heat, fill enough canola oil to reach 1" to 2" high up the side and heat until shiny.
Dredge brussels sprouts: Dip in flour, then egg, then panko.
Add dredged brussels sprouts to oil and fry until golden and crispy, about 2 minutes per side. Transfer to a paper towel–lined plate and season with salt and pepper.
Serve with buffalo sauce.