Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1 inch.

Marinate the chicken in buttermilk in a large bowl for at least 30 minutes.

In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper.

Remove the chicken from the buttermilk, let excess drip off, and dredge in the flour mixture.

Heat about 1 inch of vegetable oil in a frying pan over medium heat.

Carefully add the coated chicken to the hot oil, frying for about 5-7 minutes on each side until golden brown and cooked through.

Drain cooked chicken on a paper towel-lined plate.

Assemble the sandwich by placing a piece of fried chicken on each bun, adding lettuce, tomato slices, and your favorite sauce.