Spicy Southern Georgia Fried Chicken

Halve the chicken breasts - smaller is better. They will expand when frying. Trim any excess fat.

Marinate the chicken breasts overnight in the pickle juice.

In a shallow dish, combine the chicken, pickle juice, and 1/2 cup milk for 30 minutes.

Pre-heat the peanut oil in a large skillet over medium heat to 360F / 182C.

Drain the chicken. In a mixing bowl, whisk 1 cup milk and 1 egg. Coat the chicken thoroughly.

Mix the flour, powdered sugar, salt, pepper, and cayenne pepper in a tray. Dip the coated chicken so that it is well covered on each side.

Transfer the chicken in batches to the oil and fry for 4-5 minutes. Dry on paper towels.

Serve on potato buns with romaine lettuce, tomato slice, and two pickles, and a side of waffle fries.