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1
Cut the chicken breasts in half horizontally to make 4 thin cutlets.
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2
Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet.
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3
Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
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4
Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish.
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5
Whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish.
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6
Toss the pickle slices, pickle juice and vinegar in a bowl and set aside.
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7
Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess.
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8
Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed.
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9
Drain on paper towels.
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10
Heat a large skillet over medium heat.
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11
Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter.
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12
Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops.
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13
Photograph by Kate Sears
