Remove the butter from the refrigerator to soften. Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. In a medium bowl (or large for 4 servings), whisk together the buttermilk, egg(s), and half the spice blend; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. Season with salt and pepper on both sides. Place in the bowl of spiced buttermilk; stir to coat. Set aside to marinate, turning occasionally.

Wash and dry the fresh produce. Halve the buns. Pick the dill fronds off the stems; roughly chop the fronds. In a large bowl, whisk together the honey and as much of the buffalo sauce as you'd like, depending on how spicy you'd like the dish to be. In a bowl, combine the cabbage and carrots, ranch dressing, and chopped dill. Season with salt and pepper; stir to combine.

In a medium bowl, combine the flour, cornstarch, and remaining spice blend; season with salt and pepper. Working one piece at a time, coat the marinated chicken (letting any excess marinade drip off) in the seasoned flour (pressing gently to adhere). Transfer to a plate.

In a medium nonstick pan (or large for 4 servings), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, working in batches if necessary add the coated chicken (tapping off any excess flour before adding). Cook 5 to 8 minutes per side, or until golden brown and cooked through (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt. Carefully drain off and discard the oil. Wipe out the pan. Once slightly cooled, transfer the cooked chicken the bowl of honey-buffalo sauce. Toss to coat.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, cabbage slaw, and glazed chicken. Serve the sandwiches with the cooked corn on the side. Top the corn with the softened butter. Enjoy!