In a bowl, soak the chicken breasts in buttermilk for at least 1 hour (or overnight for best results).

In another bowl, combine flour, cornmeal, paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper.

Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating.

Heat oil in a deep skillet over medium heat. Fry the chicken breasts for about 5-7 minutes per side, or until golden brown and cooked through. Drain on paper towels and set aside.

Preheat the oven to 425°F (220°C). Cut the russet potatoes into fries and toss them with olive oil and salt. Spread them in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy.

Once the fries are done, remove them from the oven. Sprinkle shredded cheddar cheese and bacon bits over the fries, then return to the oven for an additional 5 minutes or until cheese is melted. Top with sliced green onions before serving.

In a bowl, mix together mayonnaise, sour cream, dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Refrigerate until ready to serve.

Toast the burger buns lightly. Place lettuce, a fried chicken breast, tomato slices, pickles, and cheese (if using) on the bottom half of the bun. Add the top half of the bun.

On a large platter, arrange the spicy crunch chicken burgers alongside the loaded fries. Serve with ranch sauce on the side for dipping.