Butterfly the chicken breast. Then using the flat side of a meat tenderizer, pound the chicken until ~1/2 inch thick all around.
Cut the chicken into 4 equally sized pieces.
In a large shallow baking dish, combine chicken, pickle juice, and 1/2 cup of milk. Marinate for 30-60 minutes, and then drain well.
In a large cast-iron skillet, heat the oil to 350°F.
Set up your dredging station using 2 shallow baking dishes. In the first whisk together 1 cup of milk and 1 large egg. And in the second combine the flour, powdered sugar, salt, and pepper.
To coat the chicken, first dip the chicken into the milk and egg mixture and then drain the excess. Then dredge the chicken in the flour mixture and set aside for 2-3 minutes. After 2-3 minutes, dredge the chicken once more in the flour mixure and set aside.
Fry each piece of chicken in the skillet for 2-3 minutes on each side until golden brown. Remove from skillet and drain excess oil from chicken.
Serve chicken on a hamburger bun that has been lightly toasted with butter. Place 2-3 pickles on the heel of the bun, followed by the chicken, and then place the crown of the bun on top.