In a large bowl, combine buttermilk, paprika, salt, and black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.

Dredge the Chicken

In a shallow dish, place the all-purpose flour. Remove the chicken from the buttermilk marinade and dredge each piece in flour, shaking off any excess.

Fry the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the chicken. Cook for 5-7 minutes on each side or until golden brown and cooked through. Place on paper towels to drain excess oil.

Making the Slaw

Prepare the Slaw

In a large bowl, mix shredded cabbage, chopped kale, honey, Dijon mustard, apple cider vinegar, salt, and black pepper. Toss until everything is well combined. Let it sit for at least 10 minutes for flavors to meld.

Assembling the Burger

Build the Burger

Toast the burger buns if desired. Spread mayonnaise on the bottom half of each bun. Place the crispy chicken on top, add a slice of Swiss cheese, followed by the honey mustard slaw, and a slice of tomato. Top with the other half of the bun and serve immediately.