Place chicken between 2 sheets of wax paper or in a freezer bag and pound gently with the flat side of a mallet until about ½″ thick.
Cut each breast into 2 equal pieces.
Marinate chicken in the pickle juice for about an hour.
Beat together egg and milk in a bowl.
Mix together the flour, sugar, and spices in another bowl.
Heat the oil in a skillet to about 350.
Dip each chicken piece into the egg, covering both sides
Transfer to the flour mixture and turn to completely coat.
Fry each chicken piece for 2 minutes on each side, or until golden and cooked throughout.
Place on paper towels to absorb any excess oil.
Serve on toasted buns with pickle slices.