Step 1: Prepare the Chicken
If using chicken breasts, slice each breast horizontally to create 4 sandwich-sized pieces.
Season the chicken lightly with sea salt, black pepper, and garlic powder.
Step 2: Marinate
In a large bowl, whisk together the buttermilk, hot sauce, and liquid smoke.
Add the chicken and ensure it is fully coated.
Cover and refrigerate for at least 2 hours, preferably overnight.
Step 3: Make the Ranch Dressing
In a medium bowl, whisk together the sour cream, mayonnaise, buttermilk, vinegar, garlic powder, onion powder, parsley, chives, dill, salt, and pepper.
Cover and refrigerate until ready to use.
Step 4: Prepare the Coating
In a shallow dish, combine the flour, baking powder, paprika, cayenne pepper, salt, and black pepper.
Remove the chicken from the marinade, allowing excess marinade to drip off.
Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to create a textured coating.
Step 5: Fry the Chicken
Heat 2–3 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Carefully fry the chicken pieces for 5–7 minutes per side, depending on thickness, until golden brown and cooked through.
The internal temperature should reach 165°F (74°C).
Transfer to a wire rack or paper towel-lined plate to drain.
Step 6: Assemble the Sandwiches
Spread a generous amount of ranch dressing on the toasted brioche buns.
Place a piece of fried chicken on each bottom bun.
Top with sliced pickles and tomatoes.
Add the top bun and serve immediately.