The famous chicken sandwich

Ingredients:

• 2 boneless, skinless chicken breasts (about 170g each)
• 1 teaspoon paprika
• Peanut oil, for deep frying
• 1 large egg
• 0.5 cups skim milk
• 3/4 cup premium flour
• 1/4 cup whole wheat flour
• 1 tbsp. l. malted milk powder
• 1 tbsp + 1 tsp powdered sugar
• 1/4 teaspoon of baking soda
• 1/4 tsp mustard powder
• 1 pickled cucumber, cut into 8 slices + 1 tbsp. brine from the jar
• 2 teaspoons white vinegar
• 4 soft hamburger buns, cut in half horizontally
• 1 tbsp unsalted butter, softened

Preparation:

1. Cut the chicken breasts in half horizontally to form 4 thin patties. Place the patties between 2 sheets of heavy-duty plastic wrap and pound with a mallet or heavy skillet until 0.8 cm thick. Sprinkle the chicken with 1 teaspoon of salt and 0.5 teaspoon each of black pepper and paprika.
2. In a heavy-bottomed saucepan over medium heat, heat about 2 inches of peanut oil until it registers 160°C on a deep-fry thermometer.
3. Meanwhile, in a baking dish, beat the egg with the milk and 2 tablespoons of water. In another dish, combine both flours, malted milk powder, powdered sugar, baking soda, dry mustard, the remaining 0.5 teaspoon of paprika, and 1 teaspoon each of salt and black pepper. In a bowl, combine the pickle slices, brine, and vinegar.
4. Working in batches, dip the chicken in the egg mixture, coating it completely, then dredge it in the flour mixture and shake off any excess. Fry the chicken in hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Place it on paper towels to drain any excess fat.
5. Heat a large skillet over medium heat. Brush the cut sides of the buns with a little butter and lightly toast them cut-side down in the skillet; brush with additional butter. Place 2 pickle slices on the bottom half of each bun; top with a piece of chicken and cover with the top half of the bun.