In a bowl, combine the chicken, buttermilk, salt, pepper, and paprika. Cover and refrigerate 2–4 hours (overnight is best).

Place flour on one plate, beaten eggs on another, and crushed cornflakes on a third.

Shake off excess buttermilk. Dredge each piece in flour, dip in egg, then press into cornflakes to coat evenly.

Heat peanut oil (about 1½ inches deep) in a skillet to 170°C / 340°F. Fry chicken until golden and crisp, about 4–5 minutes per side depending on thickness. Drain on a wire rack or paper towels.

In a small saucepan, combine oil, garlic, ginger, and peppercorns. Heat gently until fragrant (about 120°C / 250°F). Do not let the garlic burn.

Turn off heat. Carefully add chopped chilies. Let steep for 10–15 minutes.

Stir in sugar and soy sauce. Strain if desired, or keep the solids for texture.

Whisk together all dressing ingredients until smooth and creamy. Adjust seasoning to balance tangy/salty/sweet.

Toss greens and veggies lightly with dressing just before serving.

Place a piece (or two) of the crispy chicken on a plate, drizzle the chili oil over it, and serve with the dressed green salad on the side.