Use a sturdy freezer bag to pound the chicken breasts to about 1/4-inch thick.
Cut the cutlet in half. You'll want to stack two cutlets on top of each other per Ranchwich.
Add the oil to a large, sturdy 12-inch skillet, or use your deep fryer. Heat oil until hot, about 350F.
Set up three bowls for the breading assembly-line.
In the first bowl, add the flour.
In the next bowl, add the eggs and milk, stir to combine.
In the third bowl, add the breadcrumbs and the next 6 seasonings, stir to combine.
One at a time, dredge each breast in the flour, shaking off excess. Dip in egg mixture, shaking off excess. Then dredge in the seasoned bread crumbs, covering completely, shaking off excess. Set aside, and repeat with the other breast.
Next, while the oil is heating, add the hot sauce, butter and garlic powder to a medium-sized sauce pan and heat over medium-low heat.
Once the oil is ready, submerge the cutlet, be sure not to overcrowd.
Cook until nicely golden, about 2 - 3 minute per side (check for doneness, may need to go longer, depending on thickness of cutlet).
Drain cooked cutlets on plate lined with paper towels.
Gently coat the cutlets in the wing sauce, shaking off excess sauce. Let them sit a couple minutes to absorb the sauce.
Butter your Kaiser rolls, and then toast them on a hot skillet until lightly toasted.
Build you Ranchwich, by adding a nice layer of the homemade Ranch on the bottom bun, then add two buffalo cutlets, top with chopped lettuce, and place remaining bun on top.
Repeat for the other Ranchwiches.