Ingredients

• 1 large boneless skinless chicken breast
• 1/4 cup pickle juice
• 1 egg
• 1/4 cup milk
• 1/2 cup all-purpose flour
• 1 tablespoon powdered sugar
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon celery salt
• 1/2 teaspoon cayenne pepper
• 1 cup olive oil, for frying
• 2 sesame seed burger buns
• dill pickle slices, for serving

Equipment

• Meat mallet
• Two shallow bowls
• Skillet
• Instant-read thermometer
• Tongs

Instructions

1. Lay the chicken breast between two sheets of plastic wrap and pound it with the flat side of a meat mallet until it is an even 1/2 inch thick, which helps it cook fast and stay juicy.
2. Cut the chicken into two roughly equal pieces so each one fits a bun.
3. Place the pieces in a bowl with the pickle juice, cover, and refrigerate 30 minutes to 1 hour. The salty brine seasons the meat all the way through and keeps it tender (add a teaspoon of hot sauce now if you want it spicy).
4. In a shallow bowl, whisk the egg and milk together until smooth.
5. In another shallow bowl, stir together the flour, powdered sugar, paprika, salt, pepper, garlic powder, celery salt, and cayenne. The touch of sugar is the secret to that signature flavor.
6. Dip each chicken piece in the egg mixture to coat both sides, then press it into the seasoned flour so it sticks in an even layer.
7. Pour the olive oil into a skillet to about 1/2 inch deep and heat to 345 to 350 degrees F. A pinch of flour should sizzle right away.
8. Fry each cutlet about 2 minutes per side, until deep golden and cooked through (165 degrees F in the center).
9. Drain the chicken on paper towels for a minute, then serve on toasted buns with pickle slices.