If breasts are thick, butterfly each or pound to 1/2-inch thickness. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Place in a bowl and pour buttermilk over them to coat; refrigerate 30 minutes (can be up to 4 hours).

Prepare dredging stations

In one shallow dish whisk together flour and a pinch of salt. In a second bowl beat eggs until smooth. In a third shallow bowl combine panko, grated Reggiano, smoked paprika and a light pinch of salt and pepper; mix well.

Dredge

Remove chicken from buttermilk, let excess drip off. Dredge each piece in flour (lightly shake off excess), dip into beaten eggs, then press firmly into the panko-Reggiano mixture to fully coat. Place on a wire rack and let rest 10 minutes to set the coating.

Fry

Heat a large skillet over medium heat and add oil to reach about 1/4-inch depth (approximately 1 cup). Heat until oil reaches 350°F (175°C) or a small piece of panko sizzles steadily. Fry chicken 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed and adjust heat to avoid burning. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

For the 1001 Island dressing

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce, optional 1/4 tsp hot sauce, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust sweetness or acidity with a bit more relish or vinegar as desired. Refrigerate until serving.

For the coleslaw

In a bowl combine 2 cups shredded cabbage and 1/2 cup grated carrot. In a small bowl whisk 1/4 cup mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/4 tsp black pepper. Pour dressing over vegetables and toss until evenly coated. Refrigerate at least 10 minutes to marry flavors.

To assemble

Split buns and lightly butter cut sides. Toast buttered sides in a skillet over medium heat until golden, about 1-2 minutes.

On the bottom bun spread about 1-2 tbsp 1001 Island dressing. Place a fried chicken breast on top. Spoon 1/3 - 1/2 cup coleslaw over the chicken, top with thinly sliced white onion (about 2-3 rings per sandwich) and 3 pickle slices. Add another 1 tbsp dressing to the top bun if desired, then close sandwich. Serve hot.