Slice each chicken breast in half, lengthwise, to form 4 thin cutlets. Place chicken in a large ziplock bag and pour in pickle juice. Seal bag shut and place in the refrigerator. Marinate for 1 - 2 hours.
Heat oil in a large non-stick skillet to 350° F.
In a small bowl, whisk together eggs and milk.
In a separate bowl, combine flour, sugar, salt, pepper, paprika and garlic powder.
Remove chicken from pickle juice. Dip each piece in the egg/ milk mixture, and then into the flour mixture. Coat well. Shake off excess flour.
When oil is ready, fry 2 pieces at a time for 3 - 4 minutes on each side. You want it cooked through on the inside, and the outside should be golden-brown. Place chicken on a paper-towel lined plate to absorb excess oil.
Repeat with other 2 chicken cutlets.
Serve chicken on toasted buns with pickles, lettuce and tomato. Enjoy!