Step 1

Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.

Step 2

Cut into two pieces, as even as possible.

Step 3

Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).

Step 4

Beat the egg with the milk in a bowl.

Step 5

Combine the flour, sugar, and spices in another bowl.

Step 6

Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.

Step 7

Heat the oil in a skillet (1/2 inch deep) to about 345-350.

Step 8

Fry each cutlet for 2 minutes on each side, or until golden and cooked through.

Step 9

Blot on paper and serve on toasted buns with pickle slices.