Combine smoked paprika, cayenne, ancho/guajillo powder, brown sugar, cumin, oregano and black pepper in a small bowl; mix thoroughly. This is your chili pepper spice blend.

Buttermilk Fried Chicken

Prep chicken

If breasts are large, butterfly or cut horizontally into 4 thinner cutlets (about 1/2 inch thick). Pat dry with paper towels.

Place 1 cup buttermilk and 1 tablespoon hot sauce in a shallow dish. Add the chicken pieces, turning to coat. Cover and refrigerate at least 1 hour or up to 4 hours.

In a second shallow bowl, whisk together flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, paprika, garlic powder, onion powder and 2 tsp of the prepared chili pepper spice blend.

Whisk the egg in a small bowl and add to remaining 2–3 tablespoons of buttermilk to make a loose egg wash. Remove chicken from buttermilk, letting excess drip, then dip into egg wash, then press into flour mixture to thoroughly coat. For extra-crispy layers, double-dip: return to the buttermilk/egg, then a second flour coat.

Heat vegetable oil in a heavy skillet (cast-iron preferred) over medium-high to reach 350°F (175°C). There should be roughly 1/2–3/4 inch oil depth. Fry chicken in batches 3–4 minutes per side (depending on thickness) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack over a baking sheet and rest 5 minutes.

Toss the rested fried chicken lightly with the extra 1 tsp chili pepper spice blend so pieces are evenly coated and slightly spicy.

Cowboy Slaw

In a bowl combine green and red cabbage, shredded carrot and sliced green onions.

In a separate small bowl whisk together mayonnaise, apple cider vinegar, honey, Dijon, optional hot sauce, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss until well coated. Taste and adjust seasoning. Refrigerate for at least 10 minutes to let flavors meld.

Ranch Drizzle

Whisk together mayonnaise, sour cream, buttermilk, chopped dill, chives, garlic powder, onion powder, lemon juice, salt and pepper until smooth. Adjust consistency with more buttermilk if too thick. Chill until assembly.

Assembly

Toast brioche buns: spread 1/2 tsp butter on each cut side and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

On the bottom bun place a generous scoop (about 1/2 cup) of cowboy slaw, then place a fried chicken breast on top.

Layer 4 dill pickle chips atop the chicken, then drizzle 1–2 tablespoons of ranch over the pickles and chicken.

Cap with the top bun and press slightly. Serve immediately while chicken is hot and crunchy.