Slice each chicken breast horizontally to create two thin cutlets. Put the chicken in a food storage bag.

Add the buttermilk and hot sauce to the chicken; seal the bag and refrigerate for about 2 hours.

Put the flour in a wide, shallow bowl; add the paprika and stir to blend.

Remove the chicken cutlets from the buttermilk marinade and shake off excess. Sprinkle the chicken pieces lightly with kosher salt and freshly ground black pepper.

Heat about 1 inch of oil to 325 F in a deep skillet or Dutch oven.

Dredge the seasoned chicken pieces in the flour and then fry them—in batches—in the hot oil for a total of about 5 to 6 minutes, or until they are thoroughly cooked. Turn them halfway through the cooking time.

Transfer the fried chicken cutlets to a paper towel-lined pan to drain while frying the remaining pieces.