Gluten-Free Fried Chicken Sliders

In a shallow bowl, mix together the gluten-free all-purpose flour, paprika, garlic powder, onion powder, salt, and pepper.
In another bowl, beat the eggs.
Place the gluten-free breadcrumbs (or crushed cornflakes) in a third bowl.
Heat about 1 inch of cooking oil in a large skillet or deep fryer to 350°F.
Dredge each piece of chicken in the seasoned flour mixture, then dip it into the beaten eggs, and finally coat it with the gluten-free breadcrumbs (or crushed cornflakes), pressing the crumbs onto the chicken to adhere.
Carefully place the coated chicken pieces into the hot oil and fry for about 5-7 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F. Drain on paper towels.
While the chicken is frying, prepare the Paprika Mustard Sauce by whisking together mayonnaise, Dijon mustard, paprika, salt, and pepper in a small bowl.
Wash and dry lettuce leaves.
To assemble the sliders, slice the rolls in half.
Spread a generous amount of the Paprika Mustard Sauce on both halves of each roll.
Place a piece of fried chicken on the bottom half of each roll.
Top the chicken with pickles and lettuce leaves and the top half of the rolls.
Secure each slider with a toothpick to hold it together, if needed.
Serve immediately and enjoy!