• Cut each chicken breast in half horizontally, then cut those pieces in half across the middle if your chicken breasts are large enough.
• Pound each piece to 1/8 inch thick  (if you put the chicken between two pieces of plastic wrap, it'll keep the chicken from splattering when pounding).  
• Place the chicken in a bowl and cover with pickle juice.  
• Cover the bowl with plastic and marinate at least 2 hours in the fridge.  
• Cut smaller pieces of chicken and extras into nuggets sizes and treat them the same for the marinating, breading and cooking process.
• Drain pickle juice from the chicken and place flat on a cutting board or dish.
• Season the chicken on both sides with salt and pepper to taste and one teaspoon of paprika.
• Heat 2 inches of peanut oil to 325º in a heavy pot or cast iron skillet.
• In a shallow dish, mix the egg, milk and two tablespoons of water.
• In a second shallow dish combine flours, dry milk, powdered sugar, baking soda, dry mustard and 1/2 teaspoon paprika.
• Dip the chicken first in the flour mix, then into the egg mix and back into the flour mix, coating chicken pieces thoroughly.
• Gently shake to remove any excess flour and place in the hot 325º skillet or pot.  
• Fry in the hot oil, turning once if needed, until golden brown (about 4 minutes).
• Drain the finished chicken on paper towels or a brown paper bag, allowing the chicken to rest for 2 to 3 minutes before using.
• While chicken is resting, heat another large skillet to medium heat.
• Split the buns open and spread in the insides with butter.  
• Place in the skillet to lightly toast the buttered side until it's golden brown (apparently the real Chick-Fil-A sandwich is then coated again with more butter after coming out of the pan, but I just couldn't do it.
• It doesn't need it in my opinion or changes the flavor but if you want closer to authentic, add more butter as Paula Dean used to say).

To Assemble

• Dip two pickle slices into the jar to moisten with pickle juice and place on the bottom bun.
• Put a piece of the fried chicken on top of the pickles and top with the bun top.