Combine honey mustard and BBQ sauce. Set aside.

Cut chicken into roughly 1" pieces and place in zippered bag with pickle juice to marinate in refigerator for at least 4 hours.

Mix together milk and egg in a large bowl.

Drain pickle juice from 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 to mix.

Add chicken to zippered bag and shake to coat.

Cook chicken pieces in oil for until crispy and browned (about 3 to 4 minutes).

Drain on paper towels.