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Halve the chicken breast and season with salt and garlic powder.
Set up three dipping stations: 1) Flour + seasonings, 2) Egg whites + hot sauce, 3) Crushed corn flakes.
Dip the chicken in the flour mixture, then the egg white mixture, and finally the corn flakes, coating completely.
Make the Nashville hot sauce by mixing buffalo sauce, brown sugar, light butter, and smoked paprika (add cayenne for extra spice).
Make the coleslaw by mixing coleslaw mix, Greek yogurt, milk, and ranch seasoning. Drizzle with hot honey.
Assemble the sandwich by placing the fried chicken on the brioche buns and topping with the Nashville hot sauce and coleslaw. Add pickles as desired.