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Whisk flour, chili powder, salt, and pepper in one bowl. In a separate bowl, whisk together the buttermilk, sriracha, and eggs.
Dip one piece of the chicken in the flour mix and shake off any excess. Dip it in the spicy buttermilk mix, then once again in the dry mix. Repeat the process until all the chicken is seasoned.
Add an inch of oil to a deep pan. Once hot, cook the chicken for 4-5 minutes, flipping halfway through. Once golden brown or once the chicken reaches an internal temperature of 165F, remove them from the oil and place them on a paper towel to soak up excess oil.
Once cooked, assemble the sandwiches by adding them into a roll with sauce and fillings of choice.