I like to start by slicing the chicken breasts in half horizontally. Soak them in buttermilk for at least 10 minutes to keep the chicken juicy and tender.

In a bowl, mix flour, Cajun seasoning, garlic powder, paprika, salt, and black pepper. In another bowl, whisk the egg.

Dip each piece of chicken into the egg, then coat it well with the seasoned flour. Press gently so the coating sticks nicely.

Heat oil in a skillet over medium heat. Fry the chicken for 4–5 minutes per side until golden brown and cooked through. Drain on paper towels.

While the chicken rests, cook the bacon until crispy. Set it aside and keep it warm.

Toast the buns lightly. Spread ranch dressing on the bottom bun, then add lettuce, tomato, crispy Cajun chicken, Pepper Jack cheese, bacon, and the top bun.