Whisk together the buttermilk, pickle juice, and egg.

Place the chicken pieces in a gallon-size ziplock or a medium-size bowl (2-3 quarts). Pour the marinade over the chicken. If you use a ziplock, remove as much excess air as possible, seal the baggie, and “massage” the chicken and marinade. If you are using the bowl, tightly cover the bowl with plastic wrap. Chill the chicken and marinade in the refrigerator for at least 1 hour.

While the chicken is marinating, add the flour, bread crumbs, powdered sugar, cornstarch, kosher salt, baking powder, paprika, and black pepper to a medium bowl or gallon-size ziplock. Cover the bowl with plastic wrap, or seal the ziplock baggie and set it aside.

Just before you are ready to cook your chicken nuggets, add the 4 cups of oil to a deep-sided 10-inch skillet over medium-high heat. Heat the oil to 350°F. Use a deep-fry thermometer to keep a close eye on the temperature, and adjust the stove top temperature up or down accordingly.

Remove the marinated chicken from the refrigerator. Drain off the marinade.

Line a 9x13 (or 13x9) baking dish with paper towels.

Dredge the chicken in the flour and breadcrumb mixture. Place the coated chicken on a plate or baking dish.

When frying the chicken nuggets, you will need to work in batches. Place the first batch of chicken nuggets into the heated oil, and cook for about 2-2½ minutes per side until golden brown. Be sure to adjust the stove top temperature up or down to keep the oil temperature at 350°F. Once all of the chicken nuggets are cooked, serve immediately.