Trim and cut chicken breasts into 1" bite-sized pieces. Toss chicken in buttermilk mixed with 3 tbs hot sauce. Cover and refrigerate for at least 20 minutes (up to 2 hours).

Make dredge

In a shallow bowl combine flour, cornstarch, garlic powder, onion powder, smoked paprika, 1 tsp salt and 1/2 tsp black pepper.

Fry chicken

Heat a 10" skillet or Dutch oven over medium-high and add vegetable oil to reach about 1/4" depth (about 1 cup). When oil registers 350°F (180°C) or a pinch of flour sizzles, remove chicken from buttermilk, letting excess drip, dredge in seasoned flour, pressing to adhere. Fry in batches without crowding for 3–4 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate.

Toss in buffalo sauce

In a small saucepan melt 2 tbs butter with 3 tbs hot sauce over low heat until combined. Add fried chicken bites and toss to coat well. Keep warm.

Cornbread Croutons

Preheat oven to 375°F (190°C). Toss cornbread cubes with 1 tbs olive oil and 1/4 tsp salt on a baking sheet. Spread in a single layer and bake 8–12 minutes, tossing halfway, until crisp and golden. Cool slightly.

Garlic Dressing

Whisk together mayonnaise, Greek yogurt, lemon juice, minced garlic, apple cider vinegar, honey, 1/2 tsp salt and 1/4 tsp pepper. Add water 1 tsp at a time to reach a pourable but creamy consistency (about 2 tsp). Taste and adjust salt or lemon.

Assembly

In a large bowl or on individual plates arrange mixed salad greens. Scatter corn, thinly sliced red onion, diced avocado and half of the crumbled Danish blue over the greens.

Top salad with warm buffalo chicken bites and cornbread croutons.

Drizzle garlic dressing over the salad (about 2–3 tbs per serving) or serve on the side. Sprinkle remaining Danish blue. Serve immediately while chicken and croutons are warm.