Trim the chicken breasts, removing any excess fat. Run your finger along the natural seam in the center of the breast, then gently use your palms to spread the chicken into a wider, even filet without fully butterflying.

In a large bowl, whisk together the pickle juice, cayenne pepper, white pepper, paprika, mustard powder, and garlic powder.

Add the chicken filets to the brine, ensuring they are fully submerged. Cover and refrigerate for at least 6 hours.

In a large bowl, prepare the spicy coater by combining the flour, sugar, salt, MSG, baking powder, paprika, white pepper, cayenne pepper, mustard powder, and coarse ground black pepper. Mix thoroughly.

In another bowl, whisk together the milk and eggs until fully combined.

Preheat the peanut oil to 325°F over medium to medium-high heat using a digital frying thermometer.

Remove one filet from the brine and allow excess liquid to drip off briefly. Transfer to the milk and egg wash, ensuring the entire filet is coated.

Lift the filet and allow excess liquid to drip off before placing into the flour mixture. Generously coat the filet in the spicy coater and firmly press down across the entire surface with your palm.

Carefully place the coated filet into the 325°F oil. Fry for 5-8 minutes, depending on thickness, until golden brown and the internal temperature reaches 160°F.

Remove the filets and allow them to drain on a wire rack or paper towels.