Place chicken breasts between two sheets of plastic wrap and pound to 1/2-inch thickness using a meat mallet.

In a mixing bowl, combine the chicken breasts with 1 cup of buttermilk and marinate in the refrigerator for at least 30 minutes.

In another bowl, whisk together 1 cup flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Heat about 1 inch of vegetable oil in a skillet or deep fryer to 350°F (175°C), using a cooking thermometer to check the temperature.

Remove each chicken breast from buttermilk, let excess drip off, then dredge in the seasoned flour, pressing to coat evenly.

Carefully place the breaded chicken in the hot oil and fry in batches for 5-7 minutes per side, until golden brown and cooked through.

Transfer the fried chicken to a plate lined with paper towels and let rest for 2 minutes to drain excess oil.

Lightly toast the burger buns in a skillet, then assemble each sandwich with lettuce, a piece of crispy chicken, tomato slices, and your preferred sauce.