Marinate the Chicken: In a bowl, combine buttermilk with smoked paprika, garlic powder, and black pepper. Submerge the chicken breasts in this mixture, ensuring they are fully coated. Cover and refrigerate for at least 2 hours to tenderize and infuse flavor.

Prepare the Coating: In a separate bowl, mix the all-purpose flour with additional smoked paprika, cayenne pepper, salt, and black pepper. This seasoned flour will form the crispy crust.

Coat the Chicken: Remove the marinated chicken from the refrigerator. Dredge each piece in the seasoned flour mixture, then dip back into the buttermilk marinade, and once more into the flour mixture, ensuring a thorough double coating for maximum crunch.

Fry the Chicken: Heat vegetable oil in a deep skillet or fryer to 170°C (340°F). Carefully place the coated chicken breasts into the hot oil and fry for 5–7 minutes, or until golden brown and fully cooked through. Transfer to a paper towel-lined plate to drain excess oil.

Toast the Buns: While the chicken is resting, spread a thin layer of butter on the cut sides of the brioche buns. Place them, buttered side down, on a heated skillet or griddle until lightly toasted and golden.

Assemble the Burgers: On the bottom half of each toasted bun, layer lettuce leaves, a crispy chicken breast, tomato slices, pickle slices, and a generous drizzle of your chosen sauce (spicy mayo or BBQ sauce). Cap with the top half of the bun.