2 Boneless Skinless Chicken Breast
1/2 cup Pickle Juice
1/4 cup Milk
1 cup Flour
2 tbsp Powdered Sugar
1 tsp Paprika
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Celery Salt
1/2 tsp Basil
1 cup Peanut Oil for frying
4 Buns buttered and toasted
Some Pickle Slices
In zippered bag or Ziploc, put chicken and pound gently with the flat side of a mallet until about half inch thick.
Cut each chicken breast equally into 2 parts and marinate it in the pickle juice for about an hour.
Mix the flour, sugar, and spices in another bowl and beat egg and milk in another bowl.
Heat the oil in a skillet to about 350F.
Dip each chicken piece into the egg covering both sides, then coat in flour on each side.
Fry the meat for 2 minutes on each side, or until golden.
Place on paper towels to absorb any excess oil then serve on toasted buns with pickle slices.