Whisk the buttermilk ranch: In a small bowl or mason jar, whisk mayonnaise, buttermilk, sour cream, grated garlic, minced dill, parsley, lemon juice, salt, and black pepper until completely smooth. Chill in refrigerator while preparing the rest of the salad.

Cook the bacon: Cook beef bacon (or turkey bacon) slices in a skillet over medium heat until deeply browned and shatteringly crisp (approx. 5-7 minutes). Transfer to a paper towel-lined plate to drain, then coarsely chop or crumble into bite-sized bits.

Dredge and fry the chicken: Set up a three-station breading line: flour with seasonings, beaten egg, and panko breadcrumbs. Coat chicken strips in flour, dip in beaten egg, and press firmly into panko until coated. Heat 2 tbsp oil in a large skillet over medium-high heat. Fry chicken for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C). Rest on a cutting board for 3 minutes, then slice diagonally into thick bite-sized strips.

Prep the greens and toppings: In a large salad bowl, create a crisp base with chopped romaine lettuce. Top artistically with rows of sliced crispy chicken, cubed ripe avocado, sweet halved cherry tomatoes, sweet corn, shredded cheddar cheese, and crispy crumbled beef bacon.

Dress and serve: Drizzle generous ribbons of chilled buttermilk ranch dressing over the top, sprinkle with freshly sliced chives, and serve immediately while the chicken remains warm and crunchy.