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