2 cups pickle juice
1 cup milk
4 skinless chicken breasts
2 cups flour
2 1/2 Tbsp. Powdered Sugar
3 tsp. salt
1 tsp. pepper
1/2 tsp. garlic salt
4 cups peanut oil for frying (when i first made these I fried them in vegetable oil , all I had, and didn't like the taste at all, so I made sure to buy peanut oil and liked them way better)
Trim chicken of any fat, and place them into a container where they can marinate in the pickle juice for 3-4 hours or overnight. Whisk together the egg and milk in one bowl. In another bowl, combine the flour, powdered sugar, and seasonings and mix till well incorporated. In a large pot, heat the oil to about *375. (If you don't have a thermometer, sprinkle some water over the oil when it starts spitting back at you its ready to go)
Meanwhile while the oil is heating, take 2 of the chicken breasts (these are for the sandwiches) and slightly pound them to make them a little thinner. (This will help with the cooking process). Next dip them one at a time into the egg/milk mixture, then dredge them into the flour mixture till well coated. Place them into the oil and let cook till both sides are golden brown. (about 4-7 minutes) Place on a toasted bun with toppings of choice.
Next, take the remaining 2 chicken breasts and slice them into bite size pieces. Dip into the egg mix, then dredge into the flour. Place about 8 nuggets at a time into fryer and cook about 4-6 minutes; also till golden brown. Serve with sauce of choice.
(Recipe Source: Tasty Kitchen with a few slight changes made by me)