1 boneless skinless chicken breast
1 cup pickle juice
1.5 cups milk (divided)
1 egg
1/2 cup flour
Tablespoon refined white sugar
1 cup canola oil
salt and pepper to taste
1. Place chicken on a cutting board. With your hand flat on top of the chicken, slice lengthwise through the middle.
2. Combine 1/2 cup milk with 1 cup pickle juice in a shallow baking dish. Place chicken cutlets in dish and marinate for 30 minutes. Then drain well.
3. Mix egg and 1 cup milk. Pour over chicken, making sure to coat entire surface. Drain well.
4. In gallon plastic bag, combine flour, sugar, pepper and salt. Place chicken in bag. Seal bag and toss thoroughly to coat chicken in flour.
5. Pour oil into deep frypan and heat on medium until shimmering.
6. Place chicken in pan. Fry for five minutes per side or until deep golden brown.
7. Transfer to plate lined with paper towels.