Mix buttermilk, herb stalks, and pepper, then marinate chicken pieces in the fridge overnight.
Preheat the oven to 200°C and the deep-fat fryer to 170°C.
Bake the chicken skin on parchment paper for 30-40 minutes until crisp.
Combine all dredging flour ingredients in a bowl and set aside.
Whisk all ranch dressing ingredients together and set aside.
Fry bread pieces in half of the butter until crisp croutons form.
Sear lettuce in oil and remaining butter, then toss with parsley, lemon juice, and croutons.
Dredge marinated chicken in flour and deep fry for 3-4 minutes until golden.
Plate dressing, lettuce, chicken, and radishes, then top with remaining croutons and crispy skins.