Heat the peanut oil in a pressure cooker over med. heat to about 400F. Try to put the chicken in a little before and then gauge the hit. It burns if you put it in too hot.
In a small bowl, beat the egg and stir in the milk.
In a separate bowl, combine the flour, sugar, pepper, and salt.
Dip each piece of chicken in milk until it is fully moistened. Roll the moistened chicken in the flour mixture until completely coated. Drop all four chicken pieces into the hot oil and close the pressure cooker. When steam starts shooting through the pressure release, set the timer for 3-1/2 minutes. While the chicken is cooking, spread a coating of melted butter on the face of each bun. When the chicken is done, remove it from the oil and drain or blot on paper towels. Place two pickles on each bottom bun add a chicken breast, then the top bun.