Prep the chicken: Slice each chicken breast horizontally to create 4 thinner cutlets. Lightly pound to even thickness, about 1/2 inch, so they cook evenly.

Buttermilk brine: In a bowl, mix buttermilk, salt, pepper, garlic powder, onion powder, and paprika. Add the chicken, cover, and refrigerate for at least 30 minutes and up to 8 hours.

Make the breading: Whisk flour, cornstarch, salt, paprika, garlic powder, and baking powder in a shallow dish. The cornstarch and baking powder help create a crisp shell.

Dredge: Let excess buttermilk drip off the chicken. Press each piece firmly into the flour mixture to coat all sides. Rest the breaded chicken on a rack for 10 minutes. This helps the coating set.

Heat the oil: Pour oil into a heavy skillet or Dutch oven to a depth of about 1.5 inches. Heat to 350°F (175°C). Use a thermometer for accuracy.

Fry in batches: Fry 1–2 cutlets at a time without crowding. Cook 3–4 minutes per side, until deeply golden and the internal temperature hits 165°F (74°C). Place on a wire rack set over a sheet pan to keep the crust crisp.

Make the Buffalo sauce: In a small saucepan over low heat, melt the butter with hot sauce, honey, and garlic powder. Stir until smooth. Keep warm.

Toss or brush: For a saucier sandwich, toss the fried cutlets in the Buffalo sauce. For extra crunch, brush sauce on both sides instead of tossing.

Toast the buns: Spread a little butter on the cut sides of the buns and toast in a skillet until golden. This adds flavor and protects against sogginess.

Assemble: Spread ranch or blue cheese on the bottom bun. Add lettuce, then the Buffalo chicken, pickles, and red onion if using. Finish with more dressing and the top bun.

Serve immediately: Buffalo chicken is best hot and crisp. Add extra sauce on the side for dipping.