1 cup milk
2 skinless, boneless chicken breast, halved
1 cup flour
2 tablespoons salt
2 1/2 teaspoons powder sugar
1/2 teaspoon pepper
3 cups peanut oil (I often use canola oil or vegetable oil)
4 plain hamburger buns
2 tablespoons melted butter
8 dill pickle slices
Mix together the egg and milk. Place the chicken fillets in this mixture and let sit for at least an hour.
While the breasts are sitting, mix together the flour, sugar, salt and pepper.
Once the sitting is done, dredge in the flour. After first dredging, put back in milk bath for a few seconds and re-dredge.
Place the oil in a deep fat fryer and bring up to a high heat.
Once up to 375* gently drop into the oil and let cook until golden brown.
Lightly butter the buns and grill until heated through.
Place two pickles on each bun and place a piece of chicken on each.