Place the chicken in a small shallow bowl and add milk to the bowl. Set aside.
4 boneless, skinless chicken breasts, 1 cup milk
In another small bowl, whisk the eggs until scrambled.
2 large eggs
In a third bowl, stir together the flour and seasonings until well mixed.
2 cups all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon garlic salt, ½ teaspoon ground black pepper, ½ teaspoon chili powder, ¼ teaspoon garlic powder
To prepare the chicken, coat each milk covered chicken breast with the flour/seasonings mixture. Dip the coated chicken breast into the whisked eggs, then back into the flour and seasonings mixture. Gently place each piece of chicken onto a plate, until all pieces have been dipped and coated.
Heat the oil in an electric skillet or large/deep pan. Use enough oil to cover the chicken, about 1-2 inches depending on the thickness of the chicken. If using an electric skillet, heat the oil to 375°F.
Vegetable oil
Once the oil is heated, place 2 of the chicken breasts in the skillet and allow to cook until they are golden brown. (I flip them over half way) This will take about 5-7 minutes on each side.
Assemble the sandwiches as you wish with your favorite sauces and garnishes.
4 hamburger buns, 4 pieces leaf lettuce, 8 slices tomato, 16 pickle slices, ½ red onion, 8 tablespoons Dijon mustard