Preheat a grill.
Lightly brush corn, artichoke hearts, and red onions with olive oil and season with salt and pepper. Place on grill and grill until tender. Remove corn from grill and remove kernels from the cob. Remove artichokes from grill and slice into 1/4-inch thick slices. Set all aside.
In a large bowl, toss the chicken with 1 1/2 tablespoons of the Essence. Add the buttermilk and let marinate at room temperature for 1 hour, or refrigerate and marinate for 3 hours.
Preheat the oil in a large cast-iron skillet or large saute pan to 350 degrees F.
Combine the flour with the remaining 1 tablespoon of Essence in a paper bag. Remove the chicken pieces from the buttermilk and add to the bag in batches, tossing to coat with the seasoned flour. Shake to remove any excess breading and place on a plate until ready to fry.
Add to the hot oil in batches and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.
Combine the lettuces, tomatoes, arugula, red peppers, corn, and artichokes in a large bowl and toss with 1/2 cup of the dressing, or more to taste. Divide between 4 large plates and top with the fried chicken and spiced nuts. Arrange the grilled onion rings over the top, drizzle with the remaining dressing, and serve.
Yield: 4 servings