Step 1

Cut boneless skinless chicken breasts horizontally in half, for a total of 4 equal sized pieces. Wrap chicken pieces in plastic wrap and pound with a meat tenderizer until about ¾ inch thick.

Step 2

In a medium bowl (or ziploc bag), add brine ingredients and stir to combine. Remove chicken pieces from the plastic wrap and add them to the brine. Cover and refrigerate for 45 minutes to 1 hour.

Step 3

Meanwhile, in a shallow bowl, combine all breading ingredients: flour, powdered milk, baking powder, celery salt, garlic powder, powdered sugar, paprika, and ground black pepper.

Step 4

In a separate shallow bowl, whisk together eggs and milk. Set the egg wash aside.

Step 5

Add about 3 cups of peanut oil to a large pot and heat to 350°F.

Step 6

Remove chicken from brine. Dip each piece into the egg wash until fully submerged. Then place into the breading mixture and coat on both sides. (For a thicker breading, repeat the egg wash and breading mixture again a second time)

Step 7

Carefully lower one chicken piece into the hot oil and cook for about 4 minutes on each side or until golden brown, cooked through, and internal temperature is 165°F. Once the chicken is thoroughly cooked, remove from oil with a strainer spoon and place on a paper towel. Repeat for each piece of chicken.

Step 8

Meanwhile in a small skillet on medium heat or in a toaster oven with bagel setting, toast buttered hamburger buns to your liking. Open the toasted bun and place 2 dill pickle slices on the bottom half of the bun. Top with a piece of the fried chicken and the top of the bun. Serve warm with mayo or condiments of choice and enjoy!