Combine the pickle juice and sugar in a bowl, stirring until the sugar has dissolved
Trim the chicken breasts and place them, one at a time, in a gallon-sized zip-top bag. Seal the bag, pressing out as much air as you're able
Using the flat side of a meat mallet or rolling pin, pound the chicken to an even thickness. Repeat with the remaining breast
Cut the chicken into shapes, place in a bowl, and cover with the brine.
Chill in the fridge for 2-4 hours before removing the pieces and roughly drying them with paper towels
Prepare your ‘crumbing’ station with three bowls. In the first bowl, put the flour, cayenne pepper (if using), garlic powder, pepper, and salt.
In the second, the whisked eggs
In the third, the paprika and Cornflake crumbs
In a deep-sided skillet, heat the coconut oil over medium-high heat until it reaches 365º F
While the oil is heating up, take the chicken pieces, a few at a time, and roll them first in the flour mix, then in the egg wash, and finally in the crumb mix
Place them on a large plate or baking tray, repeating until they've all been coated
Add the nuggets to the oil in batches, being careful not to overcrowd the pan. Fry for about 4 minutes on each side, before removing and placing on paper towels
If needed, add more oil, allowing it to come back up to temp before starting another batch
Let the nuggets cool slightly before serving