Prepare your chicken breast. If the pieces are too thick, pound it out or slice in half longways. It should be slightly larger than the size of your bun.

In a large bowl, add the pickle juice and milk and combine. Add the chicken and brine for 30 minutes up to overnight.

To make the Chick-Fil-A sauce, whisk together mayo, BBQ sauce, yellow mustard, honey, vinegar, lemon juice, sugar, garlic powder, and onion powder. Set aside.

Prepare your dry and wet mixture. For the dry mixture, whisk together all purpose flour, powdered sugar, chili powder, salt, garlic powder, cayenne pepper, onion powder, paprika, and black pepper. For the wet mixture, whisk together milk, egg, salt, chili powder, and garlic powder.

Preheat a deep pan with a frying oil like peanut, vegetable, or canola.

While the oil heats, we will dredge the chicken. Use one hand to dip the chicken in the wet and let any excess drip off. Then transfer it to the dry and use the other hand to coat in the dry mixture. Repeat by adding back to the wet and then back to the dry for a second layer. Repeat with the other 3 breasts.

Once the oil is hot enough for frying, add the chicken breasts. Cook on each side until dark golden brown. Remove from the oil. Add a slice of cheese directly on top.

Brush the inside of the buns with butter and toast them on a pan or griddle until it browns and the edges are crispy.

Add Chick-Fil-A sauce to both the top and bottom bun. Add pickles, tomatoes, lettuce, and then the chicken and cheese. Enjoy!