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For the Dipping Sauce: Simply whisk all ingredients together, adjusting to taste. Set aside in the fridge until ready to use.
For the Chicken Nuggets: In a large bowl, toss together the chopped chicken, kefir, and pickle juice. Cover and set aside in the fridge for 20-40 minutes.
In the meantime, make the flour mixture by mixing together the flour, powdered sugar, paprika, salt, and black pepper. Transfer the flour mixture to a gallon-sized ziplock bag. Set aside.
Add the beaten egg into the chicken bowl, stirring until well-combined.
Using a slotted spoon, transfer the chicken (without the excess liquids) to the ziplock bag. Shake the bag well to every coat the chicken.
Heat up a frying pan with olive oil over medium high heat. Once heated, fry the chicken in small batches for 4-6 minutes, then use a slotted spoon to transfer to a wire rack lined with parchment paper.
Let cool for 2-3 minutes, then enjoy warm with the dipping sauce!