To make the dressing, combine all of the ingredients in a medium bowl, whisking until smooth. Transfer to an airtight container or jar with a tight fitting lid and chill for at least 1 hour. Dressing can be kept in fridge for up to 3 days.

Season the cutlets, on both sides, with salt and pepper to taste. Set aside.

In a shallow dish, combine the flour, a large pinch of salt and pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder and 1/2 teaspoon paprika. In a separate shallow dish, whisk the eggs until smooth. In a third shallow dish, combine the Panko, bread crumbs, a large pinch of salt and pepper and the remaining garlic powder, onion powder, and paprika.

To coat the chicken, dip each cutlet into the flour first, shaking off excess, and then dipping into the egg and finally into the breadcrumbs. Make sure to pat the chicken well on both sides so the breadcrumbs evenly coat the chicken. Place on a wire rack set over a baking sheet. Continue coating the remaining chicken in the same way. Allow to rest for about 10 minutes to allow the coating to stick.

Set a medium sauté pan over moderate heat. Add 2 tablespoons of oil, once hot, add one piece of chicken. Cook for 2 to 3 minutes on the first side, or until golden brown and crispy, flip over and cook for another 1 to 2 minutes. Transfer to a clean wire rack set over a baking sheet, to prevent them from getting soggy. Continue to cook the remaining chicken, adding more oil as needed. If the breadcrumbs in the pan burn, wipe it out with a few paper towels and add fresh oil.

To assemble the salad, in a very large mixing bowl, toss together the lettuce, radishes, cucumbers, carrot ribbons, celery, chives and feta (or blue cheese) with as much of the homemade ranch as you'd like. Mix until evenly combined and then divide onto four plates. Top each salad with a crispy chicken cutlet.

To make the buffalo topping, heat the hot sauce with the butter until melted and warmed through. Then drizzle over each piece of chicken. Serve immediately and enjoy!