Place the chicken breasts in a resealable bag and gently flatten them to about half an inch thick using a mallet.
Slice each chicken breast into two portions and soak them in the dill pickle juice for an hour to tenderize and add flavor.
In a separate dish, whisk together the eggs and milk until thoroughly blended.
Combine the flour, powdered sugar, paprika, salt, pepper, garlic powder, celery salt, and dried basil in another bowl.
Warm the peanut oil in a frying pan over medium-high heat until it reaches about 350°F.
Dip each chicken piece first in the egg wash, ensuring full coverage, then dredge thoroughly in the seasoned flour mixture.
Cook the chicken in the hot oil for about two minutes on each side until each piece is golden brown and fully cooked.
Transfer the fried chicken onto paper towels to drain excess oil before assembling the sandwiches.
Serve the crispy chicken on toasted, buttered buns, topped with pickle slices for the classic finish.
