Remove the chicken breasts from the refrigerator and pat them dry with paper towels. Using a meat mallet or the bottom of a heavy pan, gently pound each chicken breast to an even thickness of about three-quarters of an inch.

Pour 2 cups of water into your pressure cooker and add 2 tablespoons of apple cider vinegar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of onion powder. Place the trivet inside the pressure cooker and arrange the flattened chicken breasts on top.

Close the lid and cook on high pressure for 8 minutes. Once the cooking time is complete, carefully quick-release the pressure by turning the vent valve to the release position. Allow the steam to escape for about 30 seconds before opening the lid fully.

Remove the chicken breasts with tongs and place them on a clean cutting board to cool for about 5 minutes. Once cool enough to handle, pat the chicken dry again with paper towels to remove any excess moisture.

Combine 1 cup of all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of paprika in a shallow bowl. In a second shallow bowl, whisk together 2 eggs and 2 tablespoons of milk.

Working with one chicken breast at a time, dip it into the egg wash until fully coated, then dredge it in the seasoned flour mixture, pressing gently so the coating adheres evenly. Shake off any excess flour and place the breaded chicken on a clean plate.

Pour about 2 cups of vegetable oil into a cast-iron skillet or heavy-bottomed pan and heat it to 350 degrees Fahrenheit. Carefully place the breaded chicken breasts into the hot oil and fry for 3 to 4 minutes on the first side until golden brown, then flip and fry for another 3 to 4 minutes until the second side is equally golden and the internal temperature reaches 165 degrees Fahrenheit.

Remove the fried chicken from the oil using tongs and place it on a plate lined with paper towels to drain excess oil. Let the chicken rest for 2 to 3 minutes.

Place your buttered buns on a skillet or griddle over medium heat for about 1 minute per side until lightly golden and warm. Place one chicken breast on each bun, add two dill pickle chips on top, and serve immediately.