Creating a mouthwatering Crispy Chicken Sandwich with Pickles and Ranch Dressing is easy if you follow these steps:

1. Marinate Chicken: In a bowl, add the buttermilk. Submerge the chicken breasts in the buttermilk, cover, and refrigerate for at least 30 minutes (or up to overnight for more flavor).
2. Prepare the Breading: In another bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix well.
3. Heat Oil: In a large skillet or deep fryer, heat about 1 inch of vegetable oil over medium-high heat until hot (around 350°F or 175°C).
4. Bread the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour mixture, ensuring an even coating.
5. Fry the Chicken: Carefully place the breaded chicken into the hot oil. Fry for 5-7 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
6. Drain Excess Oil: Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain any excess oil.
7. Prepare the Sandwich: Toast the sandwich buns lightly in the skillet or oven if desired. Spread ranch dressing on the bottom half of each bun.
8. Assemble the Sandwich: Place a piece of crispy chicken on each bun, layer with dill pickles, and add lettuce and tomatoes if using. Top with the other half of the bun.
9. Serve and Enjoy: Allow the sandwiches to rest for a few minutes before serving, letting the flavors meld together.