Pound the chicken breasts to an even thickness, about 1cm thick.

In a shallow dish, mix together olive oil, salt, pepper, and minced garlic. Add chicken breasts to the mixture, ensuring they are well coated. Let marinate for 15 minutes.

In three separate bowls, place flour, beaten eggs with milk, and breadcrumbs.

Dredge each chicken breast in flour, then dip into the egg mixture, and finally coat with breadcrumbs.

Heat olive oil in a large skillet over medium heat. Fry the breaded chicken breasts for about 5 minutes on each side or until golden brown and cooked through.

In a small saucepan, melt butter and mix in hot sauce until combined. Brush the buffalo sauce over the cooked chicken breasts.

Toast the burger buns in a toaster or oven until lightly golden.

Assemble the sandwiches by placing lettuce leaves and sliced tomatoes on the bottom half of each bun, then top with a buffalo chicken breast. Cover with the top bun.

Serve immediately and enjoy!