Combine the chicken pieces and pickle juice in a bowl, cover, and refrigerate for 30 minutes.
Whisk together the flour, powdered sugar, smoked paprika, garlic powder, and salt in a shallow dish.
Drain the chicken, then dredge each piece in the seasoned flour mixture until fully coated.
Heat the peanut oil in a deep skillet to 350°F / 175°C.
Fry the nuggets in batches for 3 to 4 minutes per side until golden brown and cooked to 165°F / 74°C.
Drain on paper towels and serve immediately with your favorite dipping sauce.
