Start by placing your diced chicken breast into a large bowl. Add the dill pickle brine and allow it to marinate for at least an hour. This step is an absolute game changer because it tenderizes the chicken and enhances its flavor. You can even leave it overnight if you want to plan ahead!

While the chicken marinates, grab two bowls. In one bowl, combine the flour, smoked paprika, salt, garlic powder, and black pepper. This seasoned flour will give your nuggets that irresistible crunch. In another bowl, whisk together the egg and milk.

Once your chicken has marinated, it’s time to bread these bites of goodness. First, take a piece of marinated chicken and dip it into the egg mixture. Make sure it’s well coated. Next, drag it through the seasoned flour, ensuring it’s evenly coated. Place the breaded chicken on a plate and repeat for all the pieces.

Now it’s frying time! Heat the peanut oil in a large skillet over medium heat. You'll want enough oil to cover the bottom of the pan. The magic moment is when the oil is shimmering—this means it’s hot enough. I always do a little test with a breadcrumb to see if it sizzles; if it does, you’re good to go!

Add the breaded nuggets to the hot oil in batches, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes or until golden brown. I can already smell those delicious nuggets! Once they're done, transfer them to a plate lined with paper towels to soak up the excess oil.

As the nuggets cool, let’s whip up that dipping sauce. Gather a bowl and mix together the yogurt, honey, Dijon mustard, yellow mustard, and apple cider vinegar. Stir until smooth and creamy. This sauce with its tangy sweetness complements the crispy nuggets perfectly.