Peanut oil or vegetable oil, for frying

To Serve:

4 buttered hamburger buns

Dill pickle slices

Butter (for toasting buns)

Instructions:

Prepare the Chicken:

Slice each chicken breast in half horizontally to create two thinner pieces. Pound each piece to an even thickness using a meat tenderizer or rolling pin.

Marinate the Chicken:

In a large bowl, combine the dill pickle juice, milk, and buttermilk. Submerge the chicken pieces in the mixture, cover, and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Prepare the Breading:

In another bowl, whisk together the flour, powdered sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.

Bread the Chicken:

Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to adhere. Place the breaded chicken on a plate and let it sit for 5 minutes to help the coating stick.

Fry the Chicken:

In a large skillet or deep fryer, heat about 1 inch of oil to 350°F (175°C). Carefully place the breaded chicken pieces into the hot oil. Fry for 3-4 minutes per side, or until golden brown and the internal temperature reaches 165°F (75°C).

Remove the chicken from the oil and place on paper towels to drain excess oil. If making multiple batches, keep the fried chicken warm on a baking sheet with a wire rack in a low oven (about 200°F).

Toast the Buns:

While the chicken is frying, butter the inside of the buns and toast them in a skillet or on a griddle until golden brown.

Assemble the Sandwiches:

Place a fried chicken piece on the bottom half of each toasted bun. Top with dill pickle slices and cover with the top bun.