Preheat the oven according to the biscuit package directions.

Arrange 1 can Buttermilk Grands biscuits on a baking sheet.

Melt 1 Tbsp butter and brush it over the tops of the biscuits.

Bake the biscuits according to the package instructions until golden brown. Set aside.

While the biscuits bake, filet 2 boneless skinless chicken breasts into 8 thinner pieces of similar thickness and trim any excess fat.

Place the chicken in a bowl and pour 1 cup dill pickle juice over it.

Cover and refrigerate for 30 minutes to marinate.

In a shallow bowl, whisk together 1 large egg and 1 cup milk.

In a second shallow bowl, combine 1 cup all-purpose flour, 1 Tbsp confectioners' sugar, 1 tsp paprika, 1 tsp pepper and 1 tsp salt.

Remove the chicken from the pickle juice and discard the marinade.

Dip each piece of chicken into the egg and milk mixture, then dredge in the flour mixture until fully coated.

Pour enough peanut oil or canola oil into a skillet to cover the bottom and heat over medium heat.

Carefully add the breaded chicken and cook for 4–6 minutes per side, or until golden brown and the internal temperature reaches 165°F.

Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.

Split the baked biscuits in half.

Place a piece of fried chicken on the bottom half of each biscuit.

Melt the remaining 1 Tbsp butter and brush it over the tops of the biscuits.

Place the biscuit tops on the sandwiches and serve warm.