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In a small bowl whisk together all the sauce ingredients and set aside in the fridge.
In a large bowl, combine chicken with milk, pickle juice (if using), and the beaten egg. Cover with plastic wrap and chill for 1 hour or better overnight.
Add the breadcrumbs to a food processor and pulse a few times.
In a large shallow bowl combine flour with breadcrumbs, powdered sugar, paprika, white pepper, chili powder, and salt. Stir to combine.
Place a large skillet over medium-high heat and add the oil.
Once the oil is hot, dip the chicken pieces into the flour mixture and then place in the pan.
Work in batches, careful to not overcrowd the pan. Cook chicken until evenly golden and crispy, about 3-5 minutes.
Transfer fried chicken pieces to a cooling rack.
Serve immediately with honey mustard sauce.