1. Soak chicken filets in dill pickle juice for one hour in the refrigerator.

2. Heat peanut oil in a large skillet or deep-fryer over medium-high heat to 375 degrees.

3. Drain pickle juice from chicken pieces and pat chicken dry with paper towels.

4. In a large bowl, whisk together the flour, sugar, salt, cayenne pepper, black pepper, and paprika. Set aside.

5. Mix the milk and egg until well blended. Dip each piece of chicken into the milk & egg mixture and then toss in the flour mixture. Shake off extra flour and gently place the chicken into hot peanut oil.

6. Fry the chicken filet for about 4-5 minutes on each side or until the chicken reaches 165ºF internal temp and juices run clear. Transfer. to clean paper towels to drain.

7. On a griddle over medium-high heat, melt the butter. Place the hamburger buns with the open face down onto the griddle. Grill for 1-2 minutes or until lightly toasted.

8. Serve fried chicken filets on buns with preferred toppings.