Brine: Cut the chicken breasts into halves, straight through the middle to make two thin chicken breast cutlets from each breast. You should have 8 pieces total.

In a microwave-safe bowl, warm the pickle juice in the microwave, until hot to the touch. Stir in the sugar until completely dissolved. Add the chicken cutlets and allow them to soak for at least 30 minutes, or overnight. Place in the refrigerator while brining.

Prep the Breading: While the chicken is brining in the pickle juice, mix the flour, cornstarch, paprika, garlic powder, black pepper, and salt in a medium bowl. Drain off the pickle juice and thoroughly pat each chicken breast cutlet dry with paper towels. (This helps the breading hold tight to the chicken while frying. Don’t skip!)

Dredge the Chicken: Set out a drying/cooling rack and dredge the chicken cutlets in the flour. Shake off all excess flour so the coating is very thin. Lay the chicken on the rack. Coat all the chicken pieces before moving on.

Next beat the milk and eggs in a separate bowl. Pour 2 tablespoons of eggwash into the remaining flour mix and work it into little pebbles with your fingers. Dunk the chicken cutlets in the eggwash, then dip them back into the flour mixture. Shake off the excess flour and lay them back on the drying rack.

Fry the Chicken: Once all the chicken is double-dipped in the flour mixture, pour the oil in a large sauce pot. Turn the heat on medium to medium-high. Place a clip-on thermometer on the side of the pot and bring the temperature up to 350 degrees F.

Once the oil is ready, gently place 3 of the chicken pieces to the hot oil. Stir once, and fry for 4-5 minutes until golden brown. Flipping once after 3 minutes. (If the temperature dips lower than 345 degrees F, the cooking time may need to be adjusted to 5-6 minutes, but the breading could get too dark. Watch the thermometer and adjust the heat as needed to keep it right at 350.)

Use a spider skimmer to scoop the chicken cutlets out of the oil. Place them on a paper towel lined plate. Allow the temperature to rise back to 350 degrees. Repeat with the remaining chicken pieces two more times.

You can keep the fried chicken pieces warm in a 200 degree F oven if you like.

Build the Sandwiches: Once all the chicken cutlets are cooked, open the hamburger buns. Cover the bottom buns with a layer of pickled jalapenos. Then place a fried chicken cutlet on top. Drizzle honey over each chicken breast, the top with approximately ¼ cup of pimento cheese. Add the bun top and serve warm!