Place the chicken in a bowl and add the buttermilk, salt, pepper and garlic salt. Mix together, cover and refrigerate for at least an hour or overnight.

In a large pan or deep fryer, heat the vegetable oil until hot. You can test by dropping in a small cube of bread; if it rises immediately to the top and starts to bubble rapidly, it's hot enough.

While the oil heats, prepare the crispy coating. In a small bowl, mix together all the coating ingredients.

Take the chicken out of the refrigerator. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture, ensuring the chicken is fully covered. Place on a tray and repeat until all the chicken is coated.

Once the oil is hot, add 5 or 6 chicken pieces at a time. You can add more or less depending on the size of your pan or fryer; just be sure not to overcrowd the chicken. Cook for 3 to 5 minutes, or until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken; if it's no longer pink in the middle, it's cooked.

Transfer the chicken to a bowl lined with paper towels to drain off any excess oil. Cook and drain the remaining chicken.

Meanwhile, prepare the dressing. In a small bowl, stir together all the dressing ingredients. Refrigerate until ready to serve.

On a serving platter, arrange the lettuce, cucumber, corn, tomatoes, red onion, jalapeiio and cheddar cheese, along with the crispy chicken.

Serve immediately with the ranch dressing.