Fried Chicken Salad with Buttermilk Dressing

Combine 1 cup buttermilk, 1 teaspoon each garlic powder and pepper and 1/2 teaspoon salt in a shallow dish. Add chicken, turn to coat and let marinate for 15 minutes.

Meanwhile, whisk mayonnaise and chives (and/or dill) in a small bowl with the remaining 1/2 cup buttermilk and 1/4 teaspoon each garlic powder, pepper and salt. Set aside.

Combine breadcrumbs and cornmeal in a shallow dish. Remove the chicken from the marinade and coat with the breadcrumb mixture. (Discard the marinade.)

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add the chicken and cook until browned on the bottom, 3 to 5 minutes. Reduce heat to medium, turn the chicken and cook until browned and an instant-read thermometer registers 165 degrees F, 5 to 7 minutes more.

Divide lettuce, tomatoes, corn and the chicken among 4 large plates and drizzle with the reserved dressing.