Marinate the chicken thighs in the pickle juice for about 1 hour.
Combine the flour, powdered sugar, paprika, salt, pepper, garlic powder, and onion powder on a plate.
In a bowl, mix the milk and egg.
Remove the chicken thighs from the pickle juice. Dip in the egg mixture, the flour mixture, then back into the egg, and back into the flour.
Heat a few inches of oil to 350 degrees. Fry the chicken about 4-5 minutes per side, or until golden brown and internal temperature reaches 165 degrees.
Serve on lightly toasted buns with desired toppings.
