In a large bowl, combine the 1/2 cup of the salt, white sugar, and water. Whisk until well combined. Cut the chicken breasts horizontally to create two chicken cutlets per breast. Add the cutlets to the bowl of water and brine for 1 hour. You can brine the chicken for up to 6 hours, but it will get saltier the longer it sits in the brine.

In a medium bowl, combine the milk and egg. Whisk until well combined.

In a large bowl, combine the flour, black pepper, paprika, MSG (if using), cayenne powder, nonfat milk powder, confectioners' sugar, and baking powder with the remaining 1/2 teaspoon of kosher salt. Add 3 tablespoons of the egg mixture to the flour bowl. Mix well until the mixture resembles wet sand.

In a large Dutch oven, heat about 3 inches of oil to 350°F. If you're using an electric tabletop fryer, fill the unit to its MAX line.

Remove the chicken from the brine and pat dry. Coat the chicken on all sides with the spice mixture. Working with one cutlet at a time, add the chicken to the egg mixture and coat on all sides. Transfer the chicken to the flour bowl and press each piece firmly into the flour mixture, ensuring flour adheres to all sides.

Carefully place the chicken into the hot oil and cook, turning occasionally, until the chicken is browned on all sides. The internal temperature of the chicken should read 165°F. Remove the chicken to a paper-towel lined plate to catch any extra grease.

While the chicken is cooking, lightly toast the buns in butter until they’re golden brown.

Place 2 dill pickle chips on the bottom of each bun and layer on the chicken cutlet and the top bun. Serve immediately.