Begin by cutting the chicken breasts into roughly 1-inch cubes.

In a bowl, pour pickle juice over the chicken cubes, ensuring all of it is submerged. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

In a separate bowl, whisk together the milk, egg, salt, pepper, garlic powder, paprika, and ground ginger to prepare the milk wash.

If you brined the chicken, drain the pickle juice and discard it. Add the chicken cubes to the milk wash, stirring to coat evenly. Cover and refrigerate for at least 30 minutes.

In a large bowl, whisk together the flour, powdered sugar, cornstarch, salt, pepper, paprika, garlic powder, onion powder, ground ginger, dried thyme, dried oregano, and cayenne pepper.

Remove the chicken from the milk wash, letting any excess drip off. Dredge each chicken cube in the breading mixture and ensure they are thoroughly coated.

For an extra crispy coating, you may dip the chicken back into the milk wash and then back into the breading mixture.

Place the breaded chicken nuggets on a wire rack lined with parchment paper and let them rest for about 10-15 minutes.

Pour oil into a large pot and heat to 325-350°F (160-175°C).

Carefully add the breaded chicken nuggets in batches and fry for about 3-4 minutes per batch, or until golden brown.

Use a slotted spoon to remove the fried chicken nuggets and place them on a wire rack lined with paper towels to drain excess oil.

Serve the nuggets hot with your favorite dipping sauces.