In a bowl, combine buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.

Prepare the Coating

In a separate bowl, mix the all-purpose flour and cornstarch together. Add a pinch of salt and pepper.

Heat the Oil

In a large skillet or deep fryer, heat vegetable oil over medium heat until it reaches 350°F (175°C).

Coat the Chicken

Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture, coating thoroughly.

Fry the Chicken

Carefully place the coated chicken in the hot oil. Fry for 5-7 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Assemble the Sandwich

On the bottom half of each potato bun, place a piece of fried chicken. Top with lettuce, tomato, onion, pickles, and a generous drizzle of bacon-ranch dressing. Close the sandwich with the top half of the bun.

Serve

Serve the Southern Fried Chicken Sandwich hot with your favorite side.