Pound meat flat with mallet in between two pieces of parchment or plastic wrap. Soak chicken filets in dill pickle juice for at least one hour but preferably up to 6 hours. Drain pickle juice from chicken pieces and pat chicken dry with paper towels.
In a large bowl, whisk together the flour, sugar, salt, cayenne pepper (optional for heat), black pepper, and paprika. Set aside.
Whisk together the milk and egg until well blended. Dip each piece of chicken into the milk & egg mixture and then toss in the flour mixture.
* If frying * Shake off extra flour and gently place the chicken into hot peanut oil. Fry the chicken filet for about 5 minutes or until the chicken is 165 degrees inside and juices run clear. Drain on clean paper towels.
* In the air fryer * Follow the marinating and seasoning instructions as directed. After breading, spray the chicken filets heavily with olive oil spray. Preheat machine to 370 degrees F. Spray inside basket with non stick spray when ready.
Place the chicken onto the air fryer basket in a single layer without overlapping. Cook the chicken for 10 to 12 minutes, flipping the filets halfway thru the time and spraying with olive oil spray when flipped.