Pound each chicken breast to approximately 1/2 an inch thick before cutting each breast into 2 pieces. (You will then have 6 breasts total) Marinate the chicken breasts in dill pickle juice for one hour.
Beat the eggs in a shallow bowl with a splash of milk to make the egg coating.
In another bowl, combine and mix the flour, powdered sugar, and other spices.
Pat the marinated chicken dry. Dip breasts in the egg wash, then dip in the flour mixture, ensuring an even coating on all sides.
Heat a large skillet over medium heat with enough oil to just coat the bottom of the pan, until the oil is shimmering.
Fry each chicken breast for approximately 2 minutes per side, or until breading is golden and chicken is cooked through. Drain chicken on a paper towel-lined plate.
Butter both (inside cut) sides of hamburger buns and cook on griddle until golden brown. Place chicken on buns. Optional: Place a few dill pickle slices on top and/or serve with some honey mustard.