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Add cubed chicken and pickle juice to a large ziplock bag. Place in the refrigerator and marinate for 2 hours.
After the chicken is done marinating add the milk and egg to the same ziplock bag and toss to coat the chicken.
In a medium bowl combine flour, cornstarch, powdered sugar, paprika, garlic powder, onion powder, salt and pepper. Add the marinated chicken to the flour mixture making sure to remove excess marinade and toss to coat the chicken.
Add a couple inches of peanut oil to a large pot or skillet with high sides. Preheat oil to 350 degrees.Once the oil is hot add in the chicken in batches (I typically do two).Fry the chicken for 3-5 minutes or until golden brown on the outside.
Transfer to a paper towel lined plate to remove excess oil.
Serve immediately with chick fila sauce for dipping!
Add all of the ingredients to a small bowl and whisk until combine and lump free. Set aside until the chicken nuggets are ready!