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In a bowl, combine chicken pieces and dill pickle brine. Cover and refrigerate for at least 1 hour, or up to 4 hours.
In another bowl, combine buttermilk, garlic powder, paprika, salt, and black pepper. Add the marinated chicken pieces and let it soak for another 30 minutes.
In a separate bowl, mix flour with additional salt, pepper, and paprika.
Dredge each chicken piece in the flour mixture until well coated.
In a deep skillet, heat oil over medium-high heat. Fry the chicken nuggets in batches until golden brown and cooked through, about 3-4 minutes per side.
Remove nuggets from oil and place them on a paper towel-lined plate to remove excess oil.
Serve hot and enjoy!