Start by making the Chick Fil A honey mustard dipping sauce. Combine mayo, honey, lemon juice, dijon mustard and mustard in a mixing bowl and whisk together until well combined and sauce is smooth. Move to a smaller bowl and refrigerate until ready to use.
For the Chicken Nuggets
In a large glass bowl, add the uncooked chicken nuggets, dill pickle juice and buttermilk. Allow chicken to marinate in this mixture for 30 minutes or longer.
Remove chicken from this mixture and in a new bowl toss with a well beaten egg.
In a gallon size Ziploc bag, combine flour, powdered sugar and salt and pepper.
Add the uncooked chicken into the bag and toss to mix well and completely coat the chicken.
In a large wide frying pan, heat peanut oil to medium high heat. Test the oil to see if it's at the right temperature before beginning by a few drops of water into the frying pan. The oil should sizzle, but not pop. Adjust your heat if necessary.
Working in batches, add the uncooked chicken to the hot oil to cook. With tongs, turn each nugget over to cook well on all sides until the nuggets are golden brown. The cook times will vary depending on the size of chicken pieces.
Once browned remove chicken from oil and place on a paper towel lined plate to drain.
Repeat until all chicken nuggets are cooked.
Let nuggets cool a bit. Enjoy with the dipping sauce!