In a large bowl combine the milk and pickle juice.

To the milk mixture add your cut up chicken pieces and make sure they are covered.

Move the bowl to the fridge to marinate from 1-3 hours.

To make the breading for the chicken nuggets use a food processor to finely crush the crackers.

Mix the cracker crumbs with the breadcrumbs, flour, paprika, pepper, salt and powdered sugar.

When you are ready to fry add peanut oil to a deep frying pan, dutch oven or a deep fryer. You want enough oil to cover the nuggets.

Heat the oil to 350-360.

You can dredge your nuggets in the breading mixture one by one. I prefer to place the breading mixture in a ziploc bag, add the nuggets and shake them up until coated.

When the oil is hot enough, drop in the nuggets and let them fry until golden brown 2-3 minutes.

Do this in batches and do not overcrowd the pan.

Drain the nuggets of paper towels and repeat with other batches until they are all cooked.

Meanwhile cook your rolls according to the package instructions.

In a small bowl combine the butter and honey.

When the rolls come out of the oven, brush them with the honey butter.

Split each roll in half and add a chicken nugget.

Serve!