Pound chicken breasts to even thickness (about 1/2 inch) and marinate in pickle juice for 30 minutes to 1 hour.
In one bowl, whisk together milk and egg. In another bowl, combine flour, powdered sugar, and spices.
Dip each piece of chicken into the egg mixture, then dredge in the flour mixture. Repeat for extra crunch if desired.
Heat peanut oil in a deep skillet to 350°F. Fry each chicken breast for about 4-5 minutes per side or until golden brown and cooked through.
Remove and drain on paper towels. Toast your buns in a skillet with a little butter until golden.
Assemble: place 2-3 dill pickle slices on the bottom bun, add the chicken, and top with the other bun.
Serve hot and crispy. Bonus points for waffle fries on the side.