2 thinly sliced checken breasts

1/4 cup pickle juice

1 egg

1/8 cup milk

1/2 cup flour

1/2 teaspoon garlic salt

1/2 teaspoon celery salt (or Lowry’s Season Salt)

1/2 teaspoon basil

1/4 cup peanut oil

salt and pepper to taste

Put the Chicken breasts in a plastic bag with pickle juice. Let marinate for 2 hours or overnight.

Beat together milk and egg.

Mix flour, garlic salt, celery salt, basil, salt, and pepper together

Coat chicken with egg mixture. Then coat with flour mixture.

Fry each piece for 3-4 minutes on each side. The chicken should look golden brown and cooked through.

Butter sandwhich buns.

Assemble sandwhich and serve with pickles.