In a small nonstick skillet over medium heat, melt the butter. Add the brown sugar, smoked paprika, cayenne and salt and stir until sugar dissolves and mixture bubbles lightly, about 30 seconds.

Add the pecan halves and toss to coat evenly. Cook, stirring frequently, until pecans are toasted and glossy, about 3–4 minutes. Remove to a parchment-lined plate to cool completely. Break any large clusters apart after cooling.

Lightly Fried Chicken

If chicken breasts are thick, butterfly them or pound to an even 1/2-inch thickness. Pat dry with paper towels.

Place the 3/4 cup buttermilk in a shallow bowl and whisk in the optional hot sauce. Add the chicken, turning to coat. Marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

In a second shallow dish, whisk together flour, cornstarch, garlic powder, onion powder, smoked paprika, salt and black pepper.

Heat a large skillet over medium heat and add vegetable oil to reach about 1/8–1/4 inch depth. When oil shimmers (about 350°F if using a thermometer), remove chicken from buttermilk, letting excess drip off, and dredge in the flour mixture, pressing gently to adhere.

Fry chicken in batches (do not crowd) 3–4 minutes per side, until golden brown and an instant-read thermometer reads 165°F in the thickest part. Adjust heat as needed to prevent burning. Transfer to a wire rack set over a sheet pan to rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Buttermilk Herb Dressing

Whisk together 1/2 cup buttermilk and mayonnaise in a bowl until smooth. Stir in chopped parsley, chives, dill, lemon juice, minced garlic and honey. Season with salt and pepper and taste; thin with an additional tablespoon of buttermilk or lemon juice if you prefer a thinner consistency.

Chill in the refrigerator until ready to serve (at least 10 minutes) to let flavors meld.

Assemble Salad

Place the mixed salad greens in a large bowl or divide among 4 plates (about 1.5 cups greens per serving).

Slice the avocado and arrange on the greens. Scatter the fresh corn kernels, halved cherry tomatoes, sliced scallions, sundried cranberries and aged white cheddar over the salad.

Top each salad with sliced lightly fried chicken.

Sprinkle the cooled spiced pecans over the salads and drizzle about 2–3 tablespoons of the buttermilk herb dressing per plate (or toss the greens lightly with dressing and then plate).

Garnish with lemon wedges and an extra grind of black pepper. Serve immediately so the fried chicken stays crisp.