• Whisk together pickle juice, milk, and eggs in a large bowl. Add cut chicken and toss to completely coat. Marinate for 30 minutes or up to overnight. (The chicken will get even more pickle flavor the longer it marinates. It will also absorb more salt, so be sure to adjust how much you add to the breadcrumb coating.)
  1 ½ pounds chicken breasts, ½ cup pickle juice, ¼ cup milk, 2 large eggs
• In another large bowl, whisk together the flour, breadcrumbs, powdered sugar, salt, pepper, garlic powder and paprika.
  ⅔ cup flour, ½ cup plain breadcrumbs, 1-2 tablespoons powdered sugar, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika
• Using tongs, add a few of the marinated chicken pieces to the breadcrumb coating. Be sure to let any excess marinade drain off of the chicken before adding it in. Toss until the pieces are well coated. Repeat this process with the remainder of the chicken. (You may end up with some breadcrumb coating left.)
• Add 3 tablespoons of peanut oil to a large skillet over medium heat. Once sizzling, shake off any excess coating from each nugget and place half of them in a single layer.
  ¼ cup peanut oil
• Cook for 3-5 minutes, flipping once the chicken becomes crispy and lightly golden. Remove the cooked chicken and let drain on a paper towel lined plate. Add the additional tablespoon of oil and cook the remaining chicken nuggets.

Chick-fil-a Sauce:

• Whisk together all of the ingredients in a medium-sized bowl until smooth and well combined.
  ⅔ cup mayonnaise, 3 tablespoons barbecue sauce, 2 tablespoons honey, 2 teaspoons mustard, ¼ teaspoon paprika, ¼ teaspoon salt
• Serve immediately with Chick-fil-a nuggets or refrigerate for an hour for the best flavor. Enjoy!