2 boneless, skinless chicken breasts1 cup buttermilk (or plain yogurt for a tangy twist)1 cup all-purpose flour1 tsp paprika1 tsp garlic powder1/2 tsp cayenne pepper (adjust for heat preference)Oil for frying1/2 cup mayonnaise2 tbsp sweet chili sauce1 tbsp sriracha sauce4 fresh sandwich rolls (brioche buns or whole wheat for a healthier option)1 cup shredded lettuce1 large tomato, slicedPickles (optional but recommended) In a bowl, combine buttermilk with salt and pepper. Add chicken breasts and marinate for at least 20 minutes.In a separate bowl, whisk together flour, paprika, garlic powder, and cayenne pepper.Heat 1 inch of oil in a skillet over medium-high heat.Remove chicken from buttermilk, dredge in flour mixture until well-coated.Fry chicken in hot oil for 5-7 minutes per side or until cooked through and golden brown.Mix mayonnaise, sweet chili sauce, and sriracha in a bowl to create the Bang Bang sauce.Spread Bang Bang sauce on sandwich rolls, layer with chicken, lettuce, tomato, and pickles, then close the sandwich.