Place the chicken breasts in a resealable bag and gently flatten until they are about half an inch thick.
Cut each chicken breast into two pieces and soak them in dill pickle juice for 60 minutes.
In a separate bowl, whisk together eggs and milk to create an egg wash.
Combine the flour, powdered sugar, paprika, salt, black pepper, garlic powder, celery salt, and dried basil in another bowl.
Heat peanut oil in a skillet over medium-high heat until it reaches roughly 350°F.
Dip each marinated chicken piece first in the egg mixture, then thoroughly coat with the seasoned flour mixture.
Cook the chicken for approximately 2 minutes on each side until the coating is golden brown and the meat is cooked through.
Drain the cooked chicken on paper towels to remove excess oil.
Assemble the sandwich by placing the hot chicken on toasted, buttered hamburger buns and topping with pickle slices.
