Place the chicken pieces in a medium bowl and pour the pickle juice over them, ensuring they're fully coated. Cover and refrigerate for at least 30 minutes, or up to overnight, to let the flavors soak in.

Once marinated, drain the pickle juice from the chicken. I usually give it a good rinse so that the chicken doesn't taste like pickles. In a separate bowl, whisk together the milk and egg, then add the chicken, making sure each piece is coated.

In a seperate bowl, combine the flour, sugar, paprika, salt, and pepper. Whisk together the dry ingredients.

Remove the chicken from the milk mixture, letting any excess drip off, and transfer the pieces to the bowl with the flour mixture. Stir until all the chicken pieces are fully coated.

Heat oil in a deep skillet or fryer over medium heat until it reaches about 350°F.

Working in batches, carefully add the chicken to the hot oil and fry for 3-5 minutes, or until golden brown and crispy. Once done, transfer the nuggets to a tray lined with racks.

Serve immediately with your favorite dipping sauces and enjoy!