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Cut the chicken breasts into 1-inch chunks. Place in a medium bowl and pour the 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.
When the chicken has finished marinating, drain it and transfer it to the egg wash. Toss to fully coat.
Remove the chicken from the egg wash, allowing excess liquid to drip off, then transfer to the flour mixture. Toss with your fingers until evenly coated.
Shake off excess flour from each piece.
Carefully lower the chicken into the 350°F oil in batches. Fry for 5–7 minutes, or 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.