Makes: 4 Sandwiches
2 skinless boneless chicken breasts (about 6 ounces each)
Kosher salt and freshly ground black pepper
1 teaspoon Paprika
Peanut Oil, for frying
1 large egg
1/2 cup non fat milk
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 Tablespoon malted milk powder
1 Tablespoon plus 1 teaspoon confectioners' sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into 8 slices, plus 1 Tablespoon pickle juice from jar
2 teaspoons white vinegar
4 soft hamburger buns, split
1 Tablespoon butter softened
Cut the chicken breast in half horizontally to make 4 thin cutlets. Place the cutlets between two pieces of heavy duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika.
Heat about 2 inches peanut oil in a heavy- bottomed pot over medium heat until deep fry thermometer read 325. Meanwhile, whisk the egg, milk and 2 Tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners' sugar, baking soda. dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered side down, spread with more butter; spread with more butter. Put 2 pickles on each bun bottom; top with a piece of chicken and cover with the top buns.
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