Combine the sauce ingredients and set aside.
Cut chicken into roughly 1" pieces and place in a zippered bag.
Pour the pickle juice into the bag and marinate in the refrigerator for at least 4 hours.
Mix together milk and egg in a large bowl.
Drain pickle juice from the chicken and add to egg mixture.
Toss to ensure all pieces are coated.
Drain excess egg mixture.
Heat oil on medium-high to about 375.
In a zippered bag, add flour powdered sugar, paprika, salt, and pepper. Shake well.
Add chicken to zippered bag and shake to coat.
Cook chicken pieces in oil until crispy and browned (about 3 to 4 minutes).
Drain on paper towels.
Serve immediately with sauce!