Paleo Chicken Nuggets

2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup dill pickle juice (I used Bubbies Kosher dills)
1/4 cup tapioca starch
2 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 large eggs
3 tbsp coconut oil, divided (one for each batch)

Combine chicken and pickle juice in resealable bag; marinate 30 minutes to 6 hours. Drain chicken in colander to discard excess juice. Pat dry with paper towels. As chicken drains, combine starch, paprika, salt and pepper in a resealable bag. Add chicken to bag and shake until all pieces are covered. Beat eggs in a small bowl and set aside. Preheat oven to 250. In a large skillet, heat 1 tbsp oil over medium heat. With fingers, dip a starchy chicken piece in egg, shake off excess egg and add to pan. Repeat until you have filled the skillet. Don't overcrowd. Fry until cooked through flipping with tongs every 2 minutes; 6 to 8 minutes per batch. As you finish each batch, place cooked chicken on a plate lined with paper towels. Then put in oven on a baking sheet to keep warm. Expect 3 batches.