Prepare chicken marinade. Combine buttermilk blend, water, 1 tsp salt, 1 tsp paprika, and 1 tsp garlic powder in a large bowl. Place chicken into a bag, and pour marinade over. Seal and place in the fridge for at least 12 hours.

Remove chicken from the fridge and bring to room temperature prior to cooking.

In a bowl, combine panko breadcrumbs, 1 tsp sea salt, pepper, 1 tsp garlic powder, and 1 tsp of paprika.

Heat olive oil in a skillet over medium heat. Add in panko mixture and cook until golden. Transfer mixture to a plate.

In a shallow bowl, combine flour with the remaining tsp of salt, garlic powder, and paprika.

In another bowl, beat eggs.

With your hands, remove one chicken breast from the marinade. Coat both sides in the flour mixture and shake of the excess.

Coat the floured chicken breast with the eggs and finish by coating both sides with the panko mixture. Place onto the prepared baking sheet and repeat with the remaining chicken.

Baking for 25 minutes or until the internal temperature is 165F.

Arrange cooked chicken on a bun with preferred toppings and enjoy!