1. Combine the buttermilk, 1 teaspoon salt, and ¼ teaspoon black pepper in a resealable plastic bag. Add the chicken, seal the bag, and knead until the chicken is evenly coated with the marinade; set aside at room temperature to marinate for 20 minutes while you prepare the rest of the ingredients.

2. Trim and shred the cabbage, preferably using the slicing disc of a food processor (about 4 cups). Coarsely grate the carrots, preferably using the shredding disc of a food processor (about 1½ cups). Cut the bell pepper into matchsticks (about 1 cup); chop the pickle (about 1 cup). Toss together the cabbage, carrots, bell pepper, pickle, and a hefty pinch of salt in a large bowl.

3. Prepare the Ranch Dressing. Whisk together the buttermilk, mayonnaise, herbs, and lemon juice. Press in the garlic and add kosher salt and freshly ground black pepper to taste.

4. Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat until hot. Combine the bread crumbs and Creole Seasoning and spread out the mixture on a pie plate lined with wax paper or parchment, remove the chicken from the buttermilk, letting the excess drip off. Dip the pieces, one at a time, into the bread crumbs to coat well, lifting the wax paper on both sides to move them around; shake off any excess.

5. Add half the chicken to the skillet and cook, turning once and adding another 1 tablespoon olive oil, for 2 to 3 minutes per side, until golden and just cooked through. Remove to a plate and set aside for 10 minutes before cutting. Repeat with the remaining chicken and olive oil. Slice the chicken into ½-inch strips.

6. Just before serving, stir ½ cup Ranch Dressing into the cabbage mixture; add salt and pepper to taste. Divide the slaw among 4 dinner plates; top it with the chicken. Pass the remaining dressing.