Cut chicken breasts into 1-inch cubes
In a large bowl, combine chicken cubes Pickle juice and milk. Cover and place in the refrigerator for at least 60 minutes or overnight, the longer the better.
Remove from fridge and mix in 1 egg.
Mix the flour, powdered sugar, salt, pepper and paprika until well combined, I use a large zip lock bag.
Remove chicken from the milk/egg mixture and add the chicken pieces into the ziplock bag and shake well until fully coated.
Heat oil in a large skillet over medium-high heat.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 3-5 minutes.
Transfer to a cooling rack
Serve with ranch, honey mustard, chick Fil A sauce or just plain, they are that good!