Pound each chicken breast to be about ¼ to ½ inch thickness. This will help them to fry easier. Season chicken with 1 tsp salt, and ½ tsp each of paprika and pepper. Set chicken aside.
In a heavy bottom pan, heat 2 inches of peanut oil over medium heat until a deep fry thermometer registers 325F, or until small drops of water sizzle and evaporate.
While the oil is heating, whisk egg, milk, pickle juice (if using) and 2 tablespoon water in a baking dish. Then whisk both flours, the malted milk powder, confectioners sugar, baking soda, dry mustard, the remaining ½ tsp paprika, and 1 teaspoon each of salt and pepper in another dish.
Dip chicken first in egg mixture and then dredge in flour mixture coating completely. Fry chicken in hot oil until brown about 4 minutes; adjust the heat if needed. Drain on paper towels.
Serve on lightly toasted buns with desired toppings. Pickles, lettuce, and a slice of cheese.