Step 1 of 9
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Step 2 of 9
Cut into two pieces, as even as possible.
Step 3 of 9
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
Step 4 of 9
Beat the egg with the milk in a bowl.
Step 5 of 9
Combine the flour, sugar, and spices in another bowl.
Step 6 of 9
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
Step 7 of 9
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Step 8 of 9
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
Step 9 of 9
Blot on paper and serve on toasted buns with pickle slices.