Make seasoning blend. Combine the seasonings in a small bowl. Set aside. You will use this for all parts of the sandwich.
Prepare chicken. Pound chicken cutlets as thin as possible. If you are working with full-sized chicken breasts, slice them in half first.
Marinate chicken. Pour buttermilk into a large mixing bowl. Measure out 2 tablespoons of the seasoning mixture and combine with buttermilk, stirring well. Place chicken breasts in buttermilk to marinate, making sure they are fully submerged. Cover and refrigerate for 4 hours, or 30 minutes at room temperature.
Bread chicken. In a separate large mixing bowl, combine 1 tablespoon of the seasoning blend with the flour. Remove chicken from the buttermilk marinade, shake off gently, and toss in seasoned flour.
Fry. Heat oil in deep, heavy bottomed Dutch oven or electric deep fryer to 360℉. Deep fry for 7-9 minutes at 360℉, turning halfway through. Chicken will appear dark due to the paprika, make sure to check inside for doneness.
Drain. Remove to paper towel-lined baking sheet or plate to drain.
Make the sauce. Combine sauce ingredients in a small bowl.
Assemble. Toast buns if desired and assemble sandwiches with the sauce and your favorite toppings. We like dill pickle and lettuce 😊.