After slicing the chicken breast in half (thickness wise) to create four pieces, place chicken into a gallon-size zip-top bag.  Pour dill pickle juice over chicken. Press out air and seal.  Let chicken brine in the refrigerator for 4 to 6 hours.

Preheat oven to 450 degrees F.  Line a baking sheet with aluminum foil.  Place a wire rack on the baking sheet.  Liberally spray with olive oil or canola oil spray.  Set aside.

When chicken is done brining, place pieces on a plate.  Sprinkle one side of the chicken with pepper, salt and paprika.  Set aside.

In a second gallon-size zip-top bag, combine flour, powdered sugar, baking soda, paprika, and ground mustard.  Prepare egg wash by whisking egg and milk in a dish.

Coat each chicken piece with the egg wash.  Let the excess drip off.  Place chicken in flour mixture and shake to coat.  Make sure each piece is floured well.  Lay flat on the wire rack.  Repeat steps with egg wash and flour with remaining chicken.  Spray the chicken liberally with olive oil or canola oil spray.  Turn and spray liberally again.

Bake chicken for 12 minutes.  Turn pieces, and bake for 13-15 minutes or until chicken is cooked completely and crispy.

If adding cheese, place slices on chicken breasts and set in oven until cheese melts.  Serve chicken on buns with toppings of your choice.