Place the chicken strips in a bowl and pour the buttermilk over them. Stir to coat, cover, and refrigerate for at least 15 minutes (or up to 2 hours) to tenderize and flavor the meat.

Prepare the dredge

In a shallow bowl or plate, combine the flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix thoroughly to distribute the spices.

Dredge and fry

Heat a heavy skillet over medium-high heat and add enough vegetable oil to reach roughly 1/4 inch depth (about 1 cup). Test the oil by dropping a pinch of flour—if it sizzles, it's ready. Remove chicken from the buttermilk, letting excess drip off, then dredge each strip in the seasoned flour press to adhere. Shake off excess flour. Fry chicken in batches, 2–3 minutes per side depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack or paper towel-lined plate to drain and rest.

Bacon

While chicken marinates or fries, cook bacon in a skillet over medium heat until crisp, 6–8 minutes, turning as needed. Transfer to paper towels to drain, then roughly chop or crumble.

Dressing & finishing

If using store-bought ranch, taste and, if desired, whisk in 1/2 tablespoon fresh lemon juice to brighten the flavor.

Season the assembled salad lightly with the coarse salt and freshly ground black pepper.

Arrange the fried chicken strips on top of the greens (or alongside in rows, classic Cobb style). Scatter chopped bacon over the salad.

Drizzle ranch dressing over the salad or serve on the side. Serve immediately while the fried chicken is warm.