Combine eggs and buttermilk in a shallow bowl and whisk until well blended. Place all chicken pieces into the bowl, making sure each piece gets fully coated. Let sit for at least 10 minutes, or longer for more flavor development.

In another shallow bowl, combine flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Whisk them together evenly to ensure balanced seasoning throughout.

Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of about 2 inches. Heat on medium-high until the temperature reaches 325-350 degrees Fahrenheit. A small pinch of flour should immediately sizzle in the oil when it's ready.

Working one piece at a time, lift a chicken piece from the buttermilk, let excess drip off, then place into the seasoned flour. Roll until completely covered. Carefully place into hot oil, frying 2-3 pieces at a time. Fry for 12-15 minutes, turning halfway through, until coating is deep golden brown and internal temperature reaches 165 degrees Fahrenheit.

While chicken finishes frying, spread shredded lettuce across the center of a white plate. Arrange cucumber slices and tomato slices around the edges in an alternating pattern.

Transfer hot, crispy chicken pieces onto the fresh salad immediately after removing from oil. Serve immediately while hot chicken and cool salad are at their best temperatures.