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1
Combine 3 tablespoons table salt and 3 tablespoons sugar with 1 quart room temperature water, whisk until dissolved.
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2
Add chicken and refrigerate for as little as 1 hour and up to 3.
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3
Combine paprika, black pepper, cayenne pepper and garlic powder in a small bowl.
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4
Set aside.
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5
Whisk together milk and eggs in a medium bowl.
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6
Set aside.
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7
Combine flour, non-fat milk powder, baking powder, 1 tablespoon kosher salt and 1 tablespoon of spice mixture in a large bowl and whisk to combine.
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8
Add 4 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.
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9
In a large Dutch oven, preheat oil to 350F.
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10
Remove chicken breasts from brine and pat dry with paper towels.
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11
Season on both sides with spice mixture.
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12
Dip in milk mixture, then transfer to flour mixture.
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13
Turn to coat, pressing on the chicken to get as much of the flour mixture as you can on the cutlet.
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14
Shake off excess flour, then place onto a rack set over a sheet pan.
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15
Repeat with remaining chicken until it is all coated.
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16
Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 2-3 minutes total.
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17
Transfer to a paper towel-lined plate.
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18
Melt 1 tablespoon of butter in a large skillet and toast split buns until golden brown, working in batches and adding more butter as needed.
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19
Plate a pickle on the bottom bun, cover with a piece of chicken and serve.
