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Place the chicken pieces in a bowl and cover with dill pickle juice, then refrigerate for at least 30 minutes to marinate.
Remove the chicken and drain off the pickle juice completely.
Whisk together the milk and egg in a small bowl, then pour this over the chicken.
Combine the flour, confectioners’ sugar, paprika, salt, and pepper in a large ziplock bag and shake to mix well.
Drain the excess milk mixture from the chicken and transfer the pieces into the flour mixture bag, then seal and shake until chicken is evenly coated.
Heat peanut or canola oil in a pan or fryer on medium heat.
Fry the chicken pieces in batches until golden and crispy, about 3 to 5 minutes each batch.
Remove cooked nuggets and drain on paper towels. Serve warm with your favorite dipping sauces.