Chicken Filet Sliders

Combine 3 tablespoons table salt and 3 tablespoons sugar with 1 quart room temperature water, whisk until dissolved.
Add chicken and refrigerate for as little as 1 hour and up to 3.
Combine paprika, black pepper, cayenne pepper and garlic powder in a small bowl.
Set aside.
Whisk together milk and eggs in a medium bowl.
Set aside.
Combine flour, non-fat milk powder, baking powder, 1 tablespoon kosher salt and 1 tablespoon of spice mixture in a large bowl and whisk to combine.
Add 4 tablespoons milk/egg mixture into flour mixture and rub with fingertips until the flour mixture is coarse like wet sand.
In a large Dutch oven, preheat oil to 350F.
Remove chicken breasts from brine and pat dry with paper towels.
Season on both sides with spice mixture.
Dip in milk mixture, then transfer to flour mixture.
Turn to coat, pressing on the chicken to get as much of the flour mixture as you can on the cutlet.
Shake off excess flour, then place onto a rack set over a sheet pan.
Repeat with remaining chicken until it is all coated.
Cook, turning breasts occasionally until golden brown and crisp on all sides, and chicken is cooked through, about 2-3 minutes total.
Transfer to a paper towel-lined plate.
Melt 1 tablespoon of butter in a large skillet and toast split buns until golden brown, working in batches and adding more butter as needed.
Plate a pickle on the bottom bun, cover with a piece of chicken and serve.