In a small bowl, whisk together egg, milk and pickle juice, and pour into a large Ziploc bag or bowl.
Add chicken pieces and marinate in the refrigerator for 2 – 4 hours.
Using another large Ziploc bag, combine flour, confectioners' sugar, salt and pepper.
Shake to combine.
Remove chicken from the marinade and add into the Ziploc bag containing the dry ingredients.
Shake to coat the chicken completely.
In a large skillet or Dutch oven, over medium-high heat, heat half of the oil.
Test the oil by dropping in a bit of the flour mixture.
If it sizzles, the oil is ready; if it pops, lower the temperature a bit.
With thongs, gently place chicken pieces into the oil.
Do this in 2 batches, as you don’t want to overcrowd the pan.
Cook the chicken for 3 – 4 minutes, or until golden brown on one side.
Turn the chicken over and allow to cook for 3 – 4 more minutes.
Remove to a paper-towel lined plate.
Heat the remaining oil and continue with the other half of the chicken pieces.
Stir together the honey mustard dipping sauce ingredients and serve with the hot chicken.
