To Make the Chicken: Pour pickle juice over chicken and marinate in the refrigerator for 1 hour.
Take the chicken out of the refrigerator the last 15 minutes to allow the chicken to come up to room temperature. If the breasts are large enough, I cut them into 4 separate pieces so that each one will be perfect for a biscuit.
Beat the egg with the milk in a bowl. Combine the flour, sugar and spices in another bowl.
Blot the chicken dry with a paper towel and dip the chicken pieces into the egg mixture, coating both sides; then coat in flour.
Heat oil in a deep fryer and fry the chicken about 8-10 minutes or until golden brown and cooked through.
Drain on wire rack while you make the biscuits.
To Make the Garlic Cheese Biscuits:
In a large mixing bowl combine flour, baking powder, sugar, garlic and ½ tsp salt. Mix low until well combined.
Melt 2 sticks of butter in microwave. Add melted butter and milk to the flour mixtures and mix low just until flour is all wet, do not over mix.
Add cheese and fold in on low speed.
Drop heaping spoonfuls onto baking sheet. Bake for 10-12 minutes, until biscuits are golden brown.
Meanwhile melt remaining ½ stick of butter in small mixing bowl. Microwave for 30 seconds or until butter is melted. Add garlic powder and parsley. Stir with pastry brush.
Remove biscuits from oven, brush with melted butter mixture.