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Put chicken in zippered bag and pound gently with the flat side of a mallet until about 1/2" thick.
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Cut each breast into 2 equal pieces.
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Marinate chicken in the pickle juice for about an hour.
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Beat together egg and milk in a bowl.
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Mix together the flour, sugar, and spices in another bowl.
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Heat the oil in a skillet to about 350.
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Dip each chicken piece into the egg covering both sides, then coat in flour on each side.
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Fry each chicken piece for 2 minutes on each side, or until golden and cooked through.
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Place on paper towels to absorb any excess oil.
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Then serve on toasted buns with pickle slices.