Step 1: 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: Cut into two pieces, as even as possible.

Step 3: Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).

Step 4: Beat the egg with the milk in a bowl.

Step 5: Combine the flour, sugar, and spices in another bowl.

Step 6: Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.

Step 7: Heat the oil in a skillet (1/2 inch deep) to about 345-350.

Step 8: Fry each cutlet for 2 minutes on each side, or until golden and cooked through.

Step 9: Blot on paper and serve on toasted buns with pickle slices.