In a small bowl, stir together the paprika, Italian seasoning, and salt and pepper to taste (I use 1/2 teaspoon salt + 1/4 teaspoon pepper). Drain the chicken from the buttermilk, dab with paper towel, and toss the chicken pieces to coat in the seasoning mix. Add the flour right on top and stir until chicken pieces are coated.
Garnish plates with fresh basil and add parmesan cheese.
*If desired marinate chicken ahead of time. Remove any fat from the chicken breasts and cut into small bite sized and even pieces. Place in a large plastic bag and pour buttermilk over the chicken, knead to coat the chicken entirely. Place in fridge and marinate for 4-6 hours or until ready to use. If you don't have buttermilk, take 1 cup of milk and add 1 tablespoon lemon juice. Allow to sit for 5 minutes and then mix in with your chicken. This creates super tender chicken!