Marinate the Chicken

Slice chicken breasts in half horizontally if thick.

Place in a bowl and pour buttermilk over the chicken.

Cover and refrigerate for at least 1 hour (or overnight for best flavor).

2. Prepare the Coating

In a bowl, mix flour, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and pepper.

3. Fry the Chicken

Heat oil in a deep skillet to 350°F (175°C).

Remove chicken from buttermilk, allowing excess to drip off.

Dredge in flour mixture, pressing to coat well.

Fry 4–6 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

Transfer to a wire rack.

4. Toss in Buffalo Sauce

Brush or toss the hot chicken in buffalo sauce until evenly coated.

5. Make the Ranch Slaw

In a large bowl, combine cabbage, carrots, parsley, and dill.

In a small bowl, whisk mayonnaise, sour cream, lemon juice, and apple cider vinegar.

Pour dressing over vegetables and toss until coated.

6. Assemble

Lightly toast brioche buns.

Place buffalo chicken on the bottom bun.

Top generously with ranch slaw.

Cover with top bun and serve immediately.