1. Butterfly the chicken breasts lengthwise. For larger pieces, cut the butterflied chicken piece in half.
2. Place in a gallon bag and pour in 1 cup pickle juice from the jar of pickle slices. Close the bag and let rest in a flat layer in the refrigerator for 1 hour, flipping halfway between.
3. While the chicken is resting, combine buttermilk and egg in one bowl, whisking until incorporated.
4. In another large bowl, mix together flour, paprika, salt, garlic powder, and pepper. Line a large plate with paper towels.
5. When the chicken is done in the brine, heat a 12” skillet with high edges over medium high heat with peanut oil filling the skillet about ½” full. Use a candy thermometer to determine when the oil reaches 350°F.
6. While the peanut oil is heating, dip chicken pieces in dry mixture, covering entirely, then the wet mixture and back into the dry mixture. Set these aside on another plate until ready to fry.
7. Carefully place chicken in the peanut oil, not crowding the skillet. Check the temperature of the oil once the skillet is full and adjust temperature if needed.
8. Cook on both sides about 5-6 minutes or until the internal temperature of the chicken reaches 165°F as read on an instant read thermometer.
9. Remove from skillet and place on paper towel lined plate. Serve immediately on a hamburger bun with dill pickle slices.

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