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Begin by pounding the chicken to a thickness of about 1.5 cm (½ inch) using a mallet or rolling pin, ensuring it is even. Set the chicken aside on a plate.
In a bowl, mix together the sweet paprika, onion powder, garlic powder, and sea salt flakes. Evenly sprinkle this spice blend over both sides of the chicken.
In a shallow bowl, pour the buttermilk. In another shallow bowl, combine the flour and cornflour. Dip each piece of seasoned chicken first into the buttermilk, then coat it thoroughly in the flour mixture.
Heat oil in a large, deep pan over medium-low heat. It's important not to raise the temperature too high, as this will cook the chicken too quickly on the outside while leaving it undercooked inside. Cook the chicken for about 4 minutes on each side, or until it turns crisp and golden.
Once cooked, drain the chicken on a paper towel to remove excess oil.
If you like, toast the brioche buns. To assemble the burgers, spread a dollop of mayonnaise on the bottom half of each bun. Layer on the shredded lettuce, followed by the fried chicken, sliced pickles, and another dollop of mayonnaise if desired. Sprinkle with extra salt if you wish.
Top with the bun lid and serve the burgers immediately.