Fill a ziplock bag with the pickle juice, milk, and eggs (beaten). Place the chicken breasts in the bag and squish to combine all the ingredients and thoroughly cover the breasts.

Let the chicken rest in the fridge for 30 minutes.

Use the pulse setting on a food processor to crush the breadcrumbs until they are very fine.

In a bowl, combine the breadcrumbs, flour, sugar, salt, black pepper, and chili powder with a whisk.

Dredge the chicken in the flour and breadcrumb mixture, and let them sit for 5 minutes.

While your chicken sits, fill a cast-iron skillet with about ½ an inch of oil.

Heat the oil until it reaches 350 degrees Fahrenheit.

Fry each cutlet for about 2-3 minutes per side or until they are cooked through.

Serve on a potato roll with a pickle. Top with tomato, lettuce, and your favorite sandwich sauce!