Marinate the Chicken: In a bowl, soak the chicken breasts in buttermilk for at least 15 minutes.

Prepare the coleslaw: In a bowl, mix shredded cabbage, mayonnaise, apple cider vinegar, honey, salt, and black pepper. Refrigerate until ready to use.

Prepare the coating: In a separate bowl, combine flour, paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper.

Coat the chicken: Remove the chicken from the buttermilk, letting excess drip off. Dredge the chicken in the flour mixture, ensuring an even coating.

Heat the oil: In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the chicken: Carefully place the coated chicken breasts in the hot oil. Fry for about 6-8 minutes per side or until golden brown and cooked to an internal temperature of 160°F (71°C).

Prepare the buns: While the chicken is frying, lightly toast the hamburger buns.

Assemble the Sandwich: Place the fried chicken on the bottom half of each bun. Top with pickles and coleslaw.

Mix the ingredients for the lemonade.

Serve: Cap off with the remaining bun halves. Serve immediately with celery, ranch, and lemonade.