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Cut the chicken breasts into 1-inch chunks and place in a medium bowl
Pour dill pickle juice over the chicken, cover and refrigerate for at least 30 minutes and up to 2 hours
In a mixing bowl, whisk together the eggs, whole milk, and 1 tablespoon of the dill pickle marinade to make the egg wash
In a separate bowl, whisk together the all-purpose flour, paprika, black pepper, kosher salt, and sugar
Pour the peanut oil into a large heavy-bottom pot and heat over medium to medium-high until the oil reaches 350°F
Drain the marinated chicken and transfer it to the egg wash, tossing to fully coat
Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture and toss until evenly coated
Shake off excess flour from each piece
Carefully lower the chicken into the 350°F oil in batches and fry for 5-7 minutes until the internal temperature reaches 160°F
Remove the cooked nuggets and place on a wire rack or paper towels
Lightly sprinkle with kosher salt while hot
Serve hot with your favorite dipping sauce