Pound the chicken breasts, if necessary to even out the thickness.

Combine the chicken and buttermilk in a large bowl or plastic bag. Cover and refrigerate for 1 hour or up to overnight.

Combine the flour, salt, and garlic powder in a large bowl. Whisk in the eggs and the sparkling water, a little at a time, until a smooth batter forms.

Combine the flour, salt, pepper, onion powder, paprika, dry mustard, and black pepper in another large bowl. Stir in a little of the batter, until the mixture resembles coarse sand.

Remove the chicken breasts from the brine. Coat them in batter, then in seasoned flour.

Place the cooked chicken on a rack to rest for 5-10 minutes.

Toast and dress the buns with mayonnaise, pickles and lettuce. Place on the fried chicken.

Bring a pot of salted water to boil. Add the pasta and cook until just shy of al dente - a few minutes short of the box instructions (it will continue to cook in the oven). Drain and set aside.

In a small saucepan, heat the hot sauce and 1 tablespoon butter. Whisk together and set aside.

Put the pot you used for the pasta over medium heat, melt the remaining 2 tablespoons butter in there. Add the flour and whisk until smooth. Cook for one minute.

Pour in the warm milk a little at a time, whisking constantly, until it’s all been incorporated.

Cook for about 8 minutes on medium heat until thickened. Do not allow it to boil.

Remove from the heat and stir in the shredded cheeses, a little at a time until smooth.

In that same bowl, mix the rest of the panko with olive oil and mix to combine. Distribute that over the top of the dish.

Bake for 20 to 25 minutes until golden brown. Remove from the oven and let it rest for 10 minutes before serving.