Dice the 2 pounds chicken breasts into 1-inch pieces. Heat 2 inches of Oil for frying in a large skillet, or heat a deep fryer if you have one.

In a large bowl, whisk together 2 cups flour, 2 cups panko breadcrumbs, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and ½ teaspoon pepper. Set aside.

Whisk together 1 cup buttermilk, ¼ cup pickle juice, and 1 egg Pour into a large ziplock bag, place the diced chicken into the bag, and seal it. Shake the bag to evenly coat the chicken in the liquid.

Pull the chicken out of the bag a few pieces at a time and allow any excess liquid to drip off. Place the chicken into the breading bowl and toss to coat each piece evenly.

Place the breaded chicken into the hot oil and fry for 6-8 minutes, turning occasionally to evenly cook. The chicken should be golden brown and cooked through completely, the internal temperature should reach 165 degrees fahrenheit.

Remove the cooked pieces and place them on a paper towel lined plate to soak up any excess oil. Continue these steps with the remaining chicken until it is all cooked.

Stir together the Chick-fil-A dipping sauce by combining 1/2 cup Mayo, 2 tsp Prepared Mustard, 1 tsp lemon juice, 2 Tbsp Honey, and 1 Tbsp Smokey BBQ sauce, and serve with the hot chicken nuggets.