2 boneless, skinless chicken breasts
1 cup dill pickle juice
1 cup milk
1 egg
1 cup all-purpose flour
2 tablespoons powdered sugar
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon baking powder
Peanut oil or canola oil for frying
Pound chicken breasts to even thickness
Marinate chicken in pickle juice for 30 minutes to 4 hours
Mix milk and egg in a bowl
Whisk flour, powdered sugar, salt, pepper, paprika, garlic powder, onion powder, and baking powder in another bowl
Remove chicken from marinade
Dip chicken in milk mixture
Dredge chicken in flour mixture
Repeat milk dip and flour dredge for a thicker coating
Heat oil to 350°F
Fry chicken for 4 to 6 minutes per side until golden brown and cooked through
Drain on a wire rack or paper towels
Serve warm