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1: Preheat oven to 475 degrees.
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2: Combine the pepper sauce and water in a small bowl.
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3: Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
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4: Slice each of the breasts in half across the middle.
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Wrap each piece of chicken in plastic wrap and pound it with a mallet to about 1/4 inch thick.
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If necessary, trim each breast fillet to help it fit on the bun.
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5: Working with one slice of chicken at a time, coat each piece with the flour mixture, then dredge it in the diluted pepper sauce.
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Coat the chicken once again in the flour mixture, and set it aside until the rest of the chicken is breaded.
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6: Line a large baking sheet with aluminum foil.
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Spray foil with a generous coat of cooking spray.
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Arrange all of the breaded chicken onto the sprayed foil.
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Spray a light coat of spray over the entire surface of each slice of chicken.
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7: Bake chicken for 8-12 minutes, until it begins to brown.
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Crank oven up to a high broil, move pan to top oven rack, and broil for 3-5 minutes on each side or until the surface begins to become crispy.
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(Be careful not to cook too long or chicken may dry out).
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8: As chicken bakes, spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
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9: Place a tomato slice onto the mayonnaise and a leaf of lettuce on top of the tomato.
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10: When the chicken is done, stack 1 piece onto each of the bottom buns.
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11: Flip the top half of each sandwich onto the bottom half, and serve hot.
