Cut the chicken breasts in half horizontally so each sandwich is 2 thinner pieces
Whisk together the flour and all the spices in a medium mixing bowl
Whisk together the egg and milk, place the chicken in a ziplock bag, cover with the milk mixture, seal the bag and refrigerate 30-60 minutes
Fill a pot with 1" of oil and heat to 350F if the oil begins to smoke, immediately remove it from the heat.
While the chicken marinates whisk each sauce together in its own small mixing bowl and set aside.
When the chicken is marinaded take each piece out and let excess milk drip off then dredge it through the flour making sure the piece is totally covered in flour.
Fry each piece for 3-4 minutes until brown. Remove from oil to a plate with paper towel to soak up the excess oil
Build the sandwiches from bottom to top lemon garlic mayo then lettuce, then chicken, then maple sriracha maple sauce then cheese then pickles.