Dissolve the salt and the sugar in 1 quart of water, in a large bowl, creating a brine. Add the chicken, cover and refrigerate for 4 to 6 hours.
Remove chicken from brine and pat dry with a paper towel.
Mix the paprika and the black pepper and rub it on chicken cutlets. Reserve.
In a large dutch over (or deep fryer) pre heat the oil to 350 degrees. I use a thermometer to know when the oil is hot enough.
In a medium bowl, whisk together milk and eggs. Set aside.
In a large bowl, combine the flour, powdered milk, baking powder and season with some salt and pepper. Whisk until everything is smooth.
Drizzle 3 tablespoons of the milk/eggs mixture to the flour mixture and mix with your fingertips until the mixture is coarse like wet sand.
Working with one cutlet at a time, coat them with the milk mixture and, after allowing excess milk to drip off, pass it through the flour mixture. Make sure you press down firmly so the flour sticks to the chicken.
Fry the cutlets until golden brown and crisp on all sides, about 4 minutes per side. Transfer to a paper towel lined plate to absorb the extra grease.
Place fried chicken cutlets on bottom buns, top with the coleslaw, close sandwiches with top buns and serve! (You can also spread some extra mayo on the buns, if you're feeling bold!)
