On a cutting board, cut any visible fat off the sliced chicken breasts, and set them aside.
In a dish, combine milk and pickle juice.
Add chicken breasts to the mixture and let sit for 30 minutes.
Drain the mixture.
Add the peanut oil to a skillet and turn the stovetop on high to heat oil.
In another dish, mix 1 cup milk and egg.
In a bowl, combine flour, confectioners’ sugar, salt, and pepper.
Coat chicken with milk and egg mixture, and imediately following, coat it in the flour mixture.
Place one or two pieces of chicken on the hot skillet, depending on how big it is. Allow the chicken to cook for a few minutes on each side until it is cooked all the way through and crispy on the outside.
Place finished product on a bun and top with lettuce, tomato, and pickles.
