1.Dissolve 1/2 cup salt and 1/4 cup of sugar in a quart of cold water. Place skinless, boneless chicken breasts in brine. Cover and refrigerate for at least six hours or like I mentioned above over night.
2.Remove chicken from brine and rinse with cold water. Dry breasts with paper towel.
3.Mix two eggs with a cup of milk in container.
4.Make spice mixture of 2 tablespoon pepper, 1 tablespoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon MSG
5.Mix 1 1/2 cups flour, with 2 tablespoons dry milk, 1 tablespoon of baking powder,1 teaspoon salt, 1 teaspoon sugar and half the spice mixture in step 4. listed above.
6.Season chicken breast with spice mixture, then dredge in milk/egg solution then place in flour mixture and cover with and pat down with the seasoned flour. Shake off excess flour.
7.Fry the chicken breasts in 350 degree peanut oil for about 4-6 minutes based on breast size.
You assemble the sandwiches by placing a few dill pickles slices on the bottom of butter toasted buns. Then simply place the fried chicken on the bun with the pickles and top with the other bun half.