Hot Chicken Cheese Sandwich

1. Season chicken breast evenly on both sides with salt and pepper; dredge in flour, patting off excess.
2. Fully submerge dredged chicken in wash, making sure all dredge is soaked in wash.
3. Return chicken back to flour once more and coat all sides with thin layer. The second layer of dredge should appear dry on surface of chicken.
4. Heat oil in deep fryer to 350 F. Add chicken and cook about 3 minutes, or until cutlet is firm and reaches 165 F; breading should be crisp and golden brown.
5. Spread mayonnaise evenly on both slices of Texas toast. Brush other side of both slices with melted butter and place on flat griddle heated to 350 F. Lay one slice of American cheese on each slice of toast and allow bread to toast for about 3 minutes, until evenly golden brown and cheese begins to melt.
6. Transfer chicken to Texas toast; place pickles on top and cover chicken with second slice of toast.