To begin, cut boneless skinless chicken breasts into bite-size pieces. Add the chicken to a large bowl and add in the dill pickle juice and 1/2cup milk. Let the mix mixture sit for 30 minutes and marinate the chicken. Drain chicken.

Heat a fryer or dutch oven over medium heat and fill with peanut oil or vegetable oil, about 2 inches.

In a large bowl combine 1 cup milk and a large egg. Add the marinated chicken and toss gently to coat, draining off the excess egg mixture if needed.

In a gallon-size bag or a large bowl, whisk together the breading, which consists of all-purpose flour, garlic powder, kosher salt, black pepper, and powdered sugar. Add in the chicken and mix, tossing the flour mixture to coat.

Working in batches to prevent the chicken from crowding, add chicken to the hot oil and cook until brown and crispy, about 3-4 minutes. Remove from the oil using a slotted spoon and drain on paper towels. Repeat with the remaining chicken and serve.