In a medium bowl, whisk together the mayonnaise, buttermilk, champagne vinegar, granulated sugar, minced chives, dried parsley, dried dill, garlic powder, onion powder, and hot sauce. Season with salt and pepper. Cover and refrigerate for at least 2 hours.

Soak diced red onions in cold water with a splash of vinegar for 30 minutes to mellow the sharpness. Drain and set aside.

Remove wilted leaves from the iceberg lettuce and cut into 4 to 6 wedges. Rinse under cold water and pat dry.

In a skillet, melt the salted butter over medium heat. Add breadcrumbs and cook for 3-5 minutes until golden brown. Stir in lemon zest.

On a serving platter, arrange lettuce wedges. Drizzle with dressing, then top with bacon, hard-boiled eggs, cherry tomatoes, and drained red onions. Sprinkle with crispy breadcrumbs and additional chives.