Place chicken breast pieces, one at a time between 2 sheets plastic wrap. Before covering with second top sheet sprinkle chicken with a few drops of water evenly. This will help to pound them easily. Cover with top sheet and flatten with meat mallet until about ½" thick. Repeat with other 3 pieces.
In bowl or ziplock baggies, marinate chicken pieces in lemon water while you prepare the rest of your ingredients.
In pie dish, beat eggs, beat in milk until well combined.
In doubled brown paper lunch bags, add flour and seasonings, twist top closed and shake until well combined.
In large deep frying pan, heat oil to about 350º F.
Drop each piece, one at a time, into seasoned flour mixture, twist top closed, and shake coating well. Shake off excess flour.
Dip each piece of chicken into the egg mixture, coating both sides well and letting excess drip off. Then coat again well in flour mixture. Place each as you go along onto a cooling rack placed over a baking sheet, sprinkle with a little more of the flour mixture, and let rest while you heat up the oil to 350º F. in frying pan over medium heat.
Place chicken pieces, pretty side up into hot oil over Medium heat and fry until golden on bottom, about 5 minutes, with lid OFF. Turn pieces over, COVER with tight fitting lid, reduce heat to LOW immediately, and fry for 5 minutes. Remove lid, turn pieces back over, return heat to Medium, and fry 5 more minutes with lid OFF. (*I did only two pieces at a time as to NOT overcrowd the pan. Highly recommended. Only takes 15 minutes per batch. No biggie).
Place cooked pieces onto paper towel-lined (clean) cooling rack placed over a baking sheet to absorb any excess oil. Move pieces several times while making second batch to make sure all excess oil is absorbed.
Spread insides of sliced buns well with butter and place onto flat griddle or frying pan, buttered sides down, and "fry" until lightly toasted. OR, place buttered side up onto baking sheet and broil, watching carefully, until lightly browned on top. Place 3 dill pickle slices onto each bun bottom, top with chicken filets, place top buns on. *Serve with my Copycat Chick-fil-A Mayonnaise spread on inside of top bun if desired. Recipe below separately.