Place cool water in a bowl, add 1/4 teaspoon seasoned salt and dissolve bouillon cubes in the mixture.
Place chicken breast in water, mix, cover and place in the refrigerator for 12 hours or the next day.
Pour off chicken marinade and discard, you can not use it again.
In a shallow bowl combine all-purpose flour, cracker crumbs, powdered sugar and paprika. Stir to combine.
Shake off excess marinade and dredge chicken into the seasoned flour. Rest the battered chicken breast on a wire rack and allow them to rest for a few minuted.
Cook the chicken for 7-8 minutes or until the chicken has browned and has an internal temperature of 165 degrees. Drain the chicken on a clean wire rack.
Melt the butter and brush on the hamburger buns.
Lay one chicken sandwich down on each hamburger bottom.
Top with 2 dill pickles, then the top bun.