In a bowl, soak the chicken breasts in buttermilk for at least 1 hour, or overnight for best results.

In another bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.

Remove the chicken from the buttermilk and let the excess drip off. Dredge each chicken breast in the flour mixture, ensuring it's fully coated. Shake off any excess flour.

In a large skillet, heat vegetable oil over medium-high heat until hot. Fry the chicken breasts in batches for about 5-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.

Preheat the oven to 425°F (220°C). Cut the russet potatoes into fry shapes. Toss them in a large bowl with vegetable oil, paprika, garlic powder, onion powder, and salt until well coated.

Spread the fries in a single layer on a baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

In a small bowl, whisk together mayonnaise, honey, Dijon mustard, salt, and pepper until smooth. Adjust seasoning to taste.

Toast the burger buns lightly if desired. Place a fried chicken breast on the bottom half of each bun. Top with lettuce, tomato slices, and pickles. Drizzle with honey mustard sauce and cover with the top half of the bun.

Serve the crispy chicken burgers alongside seasoned fries and extra honey mustard sauce for dipping.