First, the chicken breasts should be trimmed of excess fat and pounded to an even ¼-inch thickness using a meat mallet. This step ensures even cooking and tender results. Next, each breast can be cut in half horizontally to create thinner cutlets that fit perfectly on sandwich buns.

In a large bowl, buttermilk, ¼ cup buffalo sauce, pickle juice, garlic powder, salt, and black pepper should be whisked together until well combined. The chicken pieces are then added to the marinade, ensuring each piece is completely coated. The bowl should be covered and refrigerated for at least 2 hours, though overnight marination yields the most flavorful and tender chicken.

Meanwhile, while the chicken marinates, the breading station can be prepared. In a large, shallow dish, flour, cornstarch, potato starch, smoked paprika, garlic powder, onion powder, cayenne pepper, baking powder, salt, and black pepper should be mixed together thoroughly.

Next, 2 tablespoons of buttermilk are added to the flour mixture and stirred with a fork until small, shaggy clumps form throughout. These clumps are essential for creating an extra-crispy, craggy coating that holds maximum sauce.

When the chicken has finished marinating, it should be removed from the refrigerator. Each piece is taken from the marinade, allowing excess liquid to drip off. The chicken is then placed into the flour mixture and pressed firmly on both sides to create a thick, bumpy coating.

After all pieces have been breaded, they should be placed on a wire rack set over a baking sheet. The breaded chicken must then be refrigerated, uncovered, for at least 30 minutes. This resting period allows the coating to adhere properly and creates an ultra-crispy crust when fried.

While the breaded chicken rests, the buffalo sauce coating can be prepared. In a small saucepan over medium heat, butter is melted completely. The remaining ½ cup buffalo sauce is then whisked in, along with honey if desired. The mixture should be stirred occasionally and cooked until it thickens slightly, about 3-4 minutes. Once finished, the sauce is removed from heat and kept warm.

In a medium bowl, ranch dressing, sour cream, lemon juice, fresh dill, salt, and pepper are combined and whisked until smooth. The shredded lettuce or cabbage and sliced green onions are then added and tossed until everything is evenly coated. The slaw should be refrigerated until serving time to maintain its crisp texture.

A large, heavy-bottomed pot or deep skillet should be filled with 2-3 inches of oil. The oil needs to be heated to 350°F, which can be verified using a deep-fry or candy thermometer. Maintaining the correct temperature is crucial for achieving crispy chicken without greasiness.

Working in batches to avoid overcrowding, the breaded chicken pieces are carefully lowered into the hot oil. Each piece should be fried for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F. As pieces finish cooking, they’re transferred to a wire rack set over a baking sheet rather than paper towels, which helps maintain crispiness.

Immediately after frying, while the chicken is still hot, each piece should be brushed generously with the prepared buffalo sauce or gently tossed in a large bowl with the sauce. The hot chicken helps the sauce adhere and creates a beautiful, glossy coating.

In a large skillet or griddle over medium heat, butter is melted. The hamburger buns are then placed cut-side down and toasted until golden brown and slightly crispy, about 2-3 minutes. This step prevents the buns from becoming soggy when the sandwich is assembled.

Finally, assembly can begin. On each toasted bottom bun, a generous portion of ranch coleslaw is spread first. The buffalo-sauced chicken is then placed on top, followed by another layer of slaw if desired. Sliced tomatoes and pickles can be added at this point. The top bun is placed on each sandwich, and they’re ready to be served immediately while the chicken is hot and crispy.