Chicken

Flatten chicken between plastic wrap to about 1/2 inch and cut into two pieces
Marinate chicken in the pickle juice for 30–60 minutes
Beat the egg with the milk in a bowl
Combine the flour, icing sugar, paprika, salt, black pepper, garlic powder, celery salt, and cayenne in a bowl
Dip the chicken pieces into the egg mixture on both sides, then coat in the flour mixture on both sides
Heat the olive oil in a skillet about 1/2 inch deep to 345–350°F
Fry each cutlet 2 minutes per side until golden and cooked through
Blot cutlets on paper and serve on toasted buns