Step 1

Place the chicken pieces in a medium bowl. Pour the pickle juice over them, ensuring all pieces are submerged. Cover with plastic wrap and refrigerate for 30–60 minutes. (For the best flavor, marinate overnight.)

Step 2

In a large Ziploc bag, combine the flour, powdered sugar, paprika, salt, and pepper. Seal the bag and shake well to mix. In a separate bowl, whisk together the egg and milk until fully combined.

Step 3

Remove the chicken from the pickle juice marinade and drain off any excess liquid. Dip each chicken piece into the egg mixture, ensuring it’s well-coated. Transfer the chicken to the Ziplock bag with the flour mixture. Seal the bag and shake vigorously until all pieces are evenly coated.

Step 4

In a large, deep pan or deep fryer, heat the peanut or canola oil to 350 degrees Fahrenheit. (Use a thermometer for accuracy). Make sure the oil is deep enough to fully submerge the chicken pieces.

Step 5

Fry the chicken in batches, being careful not to overcrowd the pan. Cook each batch for 3–5 minutes. Or until the nuggets are golden brown and crispy. Use a slotted spoon or tongs to remove the nuggets. Place them on a paper towel-lined plate to drain excess oil.

Step 6

Serve the nuggets hot with dipping sauces, such as Chick-fil-A sauce, honey mustard, or barbecue sauce. Enjoy!