Trim any excess fat from the chicken breasts and, if thick, butterfly or pound to an even 1/2-inch thickness. Cut into 4 sandwich-size pieces if necessary so each sandwich gets one piece.

Marinate

Place chicken in a shallow dish and pour 1 cup buttermilk and 1/4 cup hot sauce over it. Cover and refrigerate for at least 20 minutes (up to 2 hours). The buttermilk tenderizes and the hot sauce seasons the meat.

Make dredge

In a shallow bowl combine 3/4 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk to incorporate.

Coat the chicken

Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour-cornstarch mixture, pressing so an even coating forms. Shake off excess and set on a rack for 5 minutes to adhere.

Fry

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (or shimmering, about 2–3 minutes). Carefully add the coated chicken pieces (work in a single layer; do not overcrowd). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack set over a baking sheet to drain.

Make buffalo sauce & toss

In a small saucepan or microwave-safe bowl melt 2 tbs unsalted butter. Stir in 1/4 cup hot sauce and heat until combined and warm. Place fried chicken in a large bowl and toss with the warm buffalo sauce until evenly coated. Keep warm in a low oven (200°F) while toasting buns and preparing slaw.

Ranch Slaw

Combine 2 cups shredded cabbage and 1/2 cup grated carrot in a mixing bowl. Add 1/2 cup ranch dressing, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Toss thoroughly to coat. Taste and adjust seasoning. Refrigerate until assembly.

Assembly & Extras

Toast buns

Butter the cut sides of 4 brioche buns with 1 tbs unsalted butter. Toast in a skillet over medium heat, cut-side down, until golden and slightly crisp, about 1–2 minutes.

Melt cheese on chicken (optional)

Place a slice of Monterey Jack on each tossed chicken piece and, if desired, briefly return to the hot skillet or oven (around 300°F) for 30–60 seconds until the cheese softens and adheres.

Build the sandwich

On the bottom bun layer 1–2 pickle slices, a generous handful (about 1/2 cup) of ranch slaw, then the buffalo chicken with melted cheese. If you like more heat, drizzle additional hot sauce to taste. Top with the bun crown and serve immediately.

Serve warm with extra napkins and optional carrot sticks or fries. Leftover slaw keeps up to 2 days refrigerated; chicken is best eaten the day of preparation.