Start by cutting the chicken breasts into bite-sized pieces, roughly 1 to 1.5 inches in size.

In a bowl, combine the chicken pieces with pickle juice. Cover and marinate in the refrigerator for at least 30 minutes, ideally up to two hours.

In another bowl, whisk together the milk and egg until well combined. Set aside.

In a separate shallow dish, mix the flour, paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper.

Remove the chicken from the pickle juice and pat dry with paper towels. Dip each piece first into the milk mixture, allowing excess to drip off, and then coat thoroughly with the flour mixture.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of bread; if it sizzles and bubbles, it’s ready.

Carefully add the chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the nuggets for about 4-5 minutes per side, or until golden brown and cooked through.

Use a slotted spoon to remove the nuggets from the oil and drain them on a paper towel-lined plate. Continue frying the remaining chicken pieces in batches.

Serve your delicious copycat Chick Fil A nuggets hot with your favorite dipping sauces.