Place a large piece of plastic wrap on a counter or cutting board and place the chicken breasts down, spaced a few inches apart.
Cover chicken with more plastic wrap and pound to about 1/4 inch thin with a mallet or heavy pan. Take out your anger!
Put pounded chicken in a medium bowl and pour pickle juice on top. Toss chicken in juice and refrigerate for 30 minutes, rotating a few times.
While chicken is brining, make the slaw!
Mix all ingredients together in a large bowl and refrigerate for 30 minutes to marinate flavors.
When the chicken is ready, dry well.
Put the flour, whisked egg and Panko each in separate shallow bowls. Season the flour with 1/2 teaspoon kosher salt and season the Panko with 1 tablespoon Everything Bagel Spice.
Heat 1/2 inch oil in a 12-inch saute pan over medium heat until 375 degrees F.
Meanwhile, coat each chicken breast in flour, shake it off, then egg, <g class="gr_ gr_121 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling" id="121" data-gr-id="121">drip</g> it off, then Panko. Use alternative hands for the dry and wet <g class="gr_ gr_122 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling" id="122" data-gr-id="122">dipping</g> so your hands stay clean-ish!
Fry chicken breasts in oil 2-3 minutes per side or until golden brown.
Blot fried chicken on a paper towel and serve hot with slaw and garnishes.