peanut oilis best or canola oil (about 1-2 cups depending on pan size)
For the Dipping Sauce
1/2Tablespoonlemon juice or vinger
salt and pepper to taste
To make the nuggets:
In a large bowl, combine chicken, 1/2 cup milk and pickle juice. Cover and place in the refrigerator for at least 20-60 minutes or overnight, the longer the better. Remove from fridge and and an egg to the mixture.
Heat peanut oil in a large skillet over medium high heat. Now for this step you can either use a ziplock bag or simply dip the chicken into the flour mixture (in a bowl) and then place in oil. In a gallon sized ziplock bag, mix the flour, powdered sugar, and spices until well combined. Add the chicken pieces (without liquid) and shake well until fully coated.
Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 3-5 minutes. Transfer to a cooling rack or plate lined with paper towels.
Serve immediately with honey mustard.
To make the honey mustard
Whisk together mayonnaise, mustard, honey and lemon juice in a small bowl; set aside in the fridge for later.