Step 1

Place the biscuits on a baking sheet.  Melt 1 Tbsp of the butter and brush the butter on top of the biscuits.  Then bake the biscuits based on the package instructions.  Allow the remaining butter to soften at room temperature while the biscuits are baking.

Step 2

While the biscuits are baking, prepare the chicken!

Step 3

Filet the chicken breasts into 4 pieces of chicken and trim off any excess fat.

Step 4

Combine the chicken and pickle juice in a medium size bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30-60 minutes (or overnight).

Step 5

Remove the chicken from the refrigerator and drain off the pickle juice.

Step 6

In a small bowl, whisk together the milk and egg. Then pour this mixture over the chicken pieces.

Step 7

Then in a large ziplock bag, add the flour, sugar, paprika, salt and pepper. Seal the bag and shake to combine all the ingredients.

Step 8

Drain the excess milk mixture off the chicken and place the chicken in the ziplock bag with the flour mixture. Seal the bag and then shake to thoroughly coat the chicken pieces in the flour mixture.

Step 9

Then heat the peanut oil or canola oil in a large pan over medium heat or in a fryer.

Step 10

Working in batches, add the chicken to the hot oil and cook until the chicken is golden brown and crispy (approximately 3-5 minutes). Once cooked, move the chicken to a plate lined with a paper towel to soak up the excess oil.

Step 11

Once the biscuits are done baking, cut the biscuits in half.  Place the chicken breasts on the bottom halves of the biscuits, top with the other half of the biscuit and brush the tops of the biscuits with the softened butter.

Step 12

Then they are ready to enjoy!