In a shallow bowl, whisk together the eggs, mustard, garlic powder, smoked paprika and barbecue sauce.

Place the finely crushed barbecue potato chips into a second shallow dish.

Dip each cutlet into the seasoned egg mixture, letting the excess drip off, then press firmly into the crushed potato chips.

Turn to coat thoroughly, ensuring the chips form a thick, even crust.

Fry the cutlets for four to five minutes on each side until crispy.

Place all the dressing ingredients in a bowl and mix well.

Lay the bottom buns down and spread barbecue dressing over them.

Layer each with lettuce, crispy chicken cutlet, a generous mound of coleslaw, and a few rings of purple onion.

Top with a handful of potato chips and serve immediately.