Cut the chicken breasts into bite-sized chunks, about 1 inch by 1 inch.
Pour the pickle juice over the chicken and marinate for at least 30 minutes, or up to a few hours.
To make the wash, whisk together the milk and eggs in a bowl.
In another bowl, prepare the flour mixture by combining the all-purpose flour, salt, paprika, black pepper, and sugar.
Drain the chicken chunks from the pickle juice and place them into the milk and egg wash to soak.
Transfer the chicken into the flour mixture and toss gently to coat completely.
Heat the peanut oil in a deep pot to 350 degrees Fahrenheit. Fry the nuggets for 5 to 7 minutes until golden brown.
Remove the nuggets from the oil and let them drain on a paper towel for a few minutes before serving.
Cook it hands-free.
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