Ingredients
Method
- Cut the chicken into 1.5-inch pieces, submerge in the 1 cup pickle juice, and refrigerate for 30 minutes to 1 hour.
- Stir together the 1 cup flour, 3 tbsp powdered sugar, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp celery salt in a shallow bowl. Whisk the 1 cup milk and 1 large egg together in a second bowl.
- Remove each piece from the brine, dip in the milk-egg mix, then press firmly into the flour coating. Rest the coated pieces on a rack for 5 minutes.
- Preheat the air fryer to 400°F (200°C). Arrange nuggets in a single layer, spray with cooking spray, and cook for 10 to 12 minutes, flipping at 6 minutes and spraying the second side. Cook in batches as needed. Internal temp should reach 165°F (74°C).
- Transfer to a serving plate, add pickle slices and dipping sauce, and serve immediately.
Notes
The 40-minute prep time includes a 30-minute brine, which is the minimum. If you have time for a full hour it makes a noticeable difference in how juicy the chicken stays. The powdered sugar is not a typo; it is a small amount spread across 4 servings and it is what gives the coating that faint sweetness you get from the original.
