Cut the skinless, boneless chicken breasts into 2 inch pieces.
Place the cubed chicken breast pieces into a large bowl.
Add in the pickle juice, toss to combine.
Place the bowl in the refrigerator to let the chicken marinate for 1 hour.
Take it out of the refrigerator and drain well.
Place the peanut oil in a large skillet.
Turn on the heat to heat up the peanut oil.
Sprinkle a pinch of flour into the oil to see if it is hot enough. It will sizzle if it is ready.
Whisk the egg and milk together in a large bowl.
Add in the chicken pieces and mix gently.
Add the flour and powdered sugar to a bowl.
Dip the dipped chicken pieces into the flour and powdered sugar mixture.
Place a few pieces of floured chicken into the hot oil and fry for 2-4 minutes.
Once the chicken pieces have cooked long enough, place the cooked chicken onto a paper towel lined plate to drain off any excess oil.
Serve with your favorite dipping sauce or condiments.
