In a bowl, combine the chicken breasts and buttermilk, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to overnight for best flavor.

In another bowl, whisk together the flour, paprika, salt, and pepper to create seasoned flour.

Remove the chicken from the buttermilk and allow excess to drip off. Dredge each piece in the flour mixture, pressing gently to ensure it sticks.

In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Test if the oil is ready by dropping a small piece of the flour mixture into it; if it sizzles, it’s ready.

Fry the chicken for about 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F). Once done, place on a paper towel-lined plate to drain excess oil.

In a small bowl, whisk together mayonnaise, Dijon mustard, hot sauce, honey, and seasoning.

Slice the sandwich buns and spread a generous amount of sauce on each side. Add a crispy chicken piece topped with pickles and lettuce. Close the sandwich and serve immediately.