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Combine the eggs and milk in a medium-sized bowl.
Add the chicken bites and stir briefly to coat in
the milk mixture. Cover and allow to marinate in
the fridge for 2 to 4 hours, or up to overnight.
Using a gallon size storage bag, combine the
flour, powdered sugar, salt and pepper. Seal and
shake to combine. Heat the oil in a deep fryer or
dutch oven (or another deep stockpot) over medium
high heat until the temperature reaches 375F.
Using tongs, transfer half of the marinated
chicken from the milk mixture into the storage bag
with the flour. Seal and shake to coat the chicken
pieces. Fry 6 to 8 nuggets at a time until cooked
through and golden brown, turning once halfway.
The timing will depend on the size of your
nuggets, but I found that I needed to fry each
batch a total of 3 minutes. Remove with a slotted
spoon and drain on a baking sheet lined with paper
towels.
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