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
• about 1 cup olive oil or vegetable oil, for frying
• 2 sesame seed hamburger buns
• as needed 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's an even 1/2 inch thick, which helps it cook quickly and stay juicy.
2. Slice the flattened breast into two even pieces so each one fits nicely on a bun.
3. Place the chicken in a bowl or zip-top bag with the pickle juice and let it marinate 30 minutes to 1 hour in the fridge, which seasons the meat and keeps it tender (add a teaspoon of hot sauce now if you want a spicy version).
4. In a shallow bowl, whisk the egg and milk together until smooth so the coating sticks evenly.
5. In a second shallow bowl, stir together the flour, powdered sugar, paprika, salt, black pepper, garlic powder, celery salt, and cayenne until well blended.
6. Dip each piece of chicken into the egg mixture to coat both sides, then press it into the seasoned flour, turning to coat fully for a crisp crust.
7. Pour oil into a skillet to a depth of about 1/2 inch and heat to 345 to 350 degrees F, hot enough that a pinch of flour sizzles right away.
8. Fry each cutlet about 2 minutes per side, until deep golden brown and cooked through to 165 degrees F in the center.
9. Transfer the chicken to a paper towel lined plate to blot excess oil, then serve on toasted buns with a few pickle slices.