Start by placing your bite-sized chicken pieces into a bowl. Combine the dill pickle juice, milk, and powdered sugar, then pour over the chicken. Stir well to ensure all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes (or up to 4 hours for more flavor).

Once marinated, drain the chicken and pat it dry with paper towels. Sprinkle the chicken with salt, pepper, smoked paprika, garlic powder, and onion powder. Toss gently to make sure every piece is evenly coated in the seasoning.

Spray a grill pan or outdoor grill with olive oil spray and preheat to medium-high heat. Cook the chicken nuggets for about 3-4 minutes on each side, or until they’re golden brown with grill marks and cooked through (internal temperature of 165°F). Be sure not to overcrowd the pan for that perfect sear.