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Put the chicken breasts into a Ziploc bag one at a time and pound them until they are ½ inch thick. Cut them into strips. Combine the flour and salt in a bowl.
Whisk a cup of ranch dressing with the milk, Tabasco sauce, and egg in another bowl. Dredge the chicken pieces in the flour and then dip them into the ranch batter. Coat them with flour again and place them on wax paper.
Heat 3 tablespoons of the oil in a skillet over a medium high heat. Add enough chicken to cover the bottom of the skillet and fry until cooked through and golden. This will take about 3 minutes per batch. Put the chicken on a paper towel lined plate to drain the excess oil. Discard the oil after the first batch and replace it to cook the rest of the chicken, changing the oil after each batch.
Make the cornbread per the package instructions. When done allow to cool slightly so it can be handled.
Toss the lettuce, tomatoes, cranberries and the rest of the ranch dressing in a big bowl, divide the mixture between 4 plates and top with the fried chicken strips and crumble some of the cornbread onto each plate.
Top with some more of the buttermilk ranch dressing as desired.
Serves 4
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