Cut chicken breast into two thinner slices so that it will be easier to pan fry.
In a bowl combine buttermilk and 1/2 tsp salt (note: this not the full amount of salt noted above, the rest will be used in the next step). Soak chicken in buttermilk mixture for 30 minutes.
In a bowl, combine flour, corn starch, baking powder, smoked paprika, garlic powder, 1 tsp salt, and black pepper. Coat chicken with flour mixture on both sides twice.
Heat skillet with vegetable oil on medium heat. Make sure vegetable oil fully cover the surface of the skillet.
Once oil is hot and bubbling, add chicken to skillet (use tongs). Do not overcrowd skillet so fry in batches if needed. Pan fry chicken on one side for a few minutes, once the bottom side is browned, flip to pan fry the other side.
Lower heat if chicken is cooking faster on the outside than on the inside. I.e. if chicken is already browned/slightly burned, but not fully cooked on the inside, lower heat.
Remove chicken from skillet once the thickest part of the chicken reaches 165 degrees F.
Let chicken sit for five minutes, then cut them into strips.
Crispy Chicken Salad with Honey Mustard BBQ Dressing
To prepare boiled egg, bring water to boil in a pot, then gently lower eggs one by one into boiling water with a spoon. Cook for 9 minutes. Drain hot water and fill pot with cold water to cool the eggs down. Once eggs are cool, peel eggs and slice into small wedges.
To make the dressing, combine honey mustard dressing and BBQ sauce.
Prep the rest of the veggies and salad toppings - chop lettuce, dice tomatoes, slice avocados, and cube white cheddar cheese.
Bring lettuce, tomatoes, avocaods, cheese, crispy chicken to bowl, then drizzle with dressing.
Serve and enjoy!
Many of the instruction can happen concurrently! E.g. while waiting for the eggs to boil, prep the dressing and the rest of the salad ingredients.