Make Honey Mustard: In a small bowl, whisk together ½ cup mayonnaise, 2 tablespoons honey, 1 tablespoon yellow mustard, 1 tablespoon Dijon mustard, and juice from half a lemon until smooth and creamy. Set aside.

Marinate Chicken: In a large mixing bowl, combine 1 pound of boneless, skinless chicken breast chunks with ¾ cup dill pickle juice and ½ cup of milk. Stir well to coat and refrigerate for at least 30 minutes.

Heat Oil: Drain the chicken and pat it dry. In a large skillet, heat 1 inch of peanut oil over medium-high heat until shimmering, about 5-7 minutes.

Prepare Coating: In a separate bowl, whisk together the remaining ½ cup milk and 1 large egg, then coat the chicken pieces. In another dish, mix 1 cup flour, ½ teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons confectioners’ sugar.

Fry Chicken: Add coated chicken to the hot oil in batches, frying for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate to drain.

Serve: Serve the hot nuggets alongside the honey mustard sauce for dipping.