Place the chicken in a gallon size Ziploc bags. Pound them until they are ½ inch thick.
Cut the breast into four pieces.
Place the chicken back in the bag. Add in your pickle juice and water. Allow them to marinate in the fridge for 30 minutes.
Whisk the egg and milk together for and egg wash.
In a separate bowl, mix together your dry ingredients: flour, starch, and seasonings.
Place your chicken in the air fryer basket. Spray the chicken lightly with cooking spray.
Cook for six minutes at 340 degrees. Flip and cook for another six minutes at 400 degrees.
Place your chicken on your hamburger bun with three slices of dill pickles.
How to Deep Fry | To deep fry, heat peanut oil in a pan or deep fryer. Drop-in your chicken breasts once battered, and fry up until the internal temperature of the chicken reaches 165 degrees. If you fry in a pan, make sure to flip the chicken for even frying. Make in Instant Pot Duo Crisp | Follow the exact same directions, except reach for your duo crisp lid, not the pressure cooker lid. Then halfway through cooking, remove the lid and flip the chicken. Make in Ninja Foodi | The Ninja Foodi is a great device as well. Use the crisping lid for this particular recipe as well. All directions will stay the same. Dill pickle juice is ideal for the brining. It will help lock in moisture for a juicy chicken sandwich. Leftover chicken sandwiches can be stored in the fridge for up to three days. Or you can freeze for up to three months. Serve with waffle fries, chips, coleslaw, etc.