Pour buttermilk into an 8x8x2 inch deep pan. Dip chicken into buttermilk, turning once to coat.
Combine flour, salt, pepper, and paprika in a gallon freezer bag.
Add chicken and shake to coat.
In a non stick skillet over medium-high heat, heat olive oil. Add chicken and cook 10-15 minuets, turning chicken frequently to brown evenly.
Add three tablespoons of water and cover.
Reduce heat and cook 25 minuets longer.
Uncover and cook 5-10 minutes more or until chicken is tender.