Ingredients

The following ingredients have 4 Servings
  • 2-3 boneless (skinless chicken breasts)
  • 1 cup buttermilk
  • 1 large egg
  • ¼ cup dill pickle juice
  • 1 ¼ cup all-purpose flour
  • 3 tablespoons powdered sugar
  • ½ tablespoon cornstarch
  • 2 ½ teaspoons table salt
  • 1 teaspoon fresh ground black pepper
  • Olive Oil Spray

Instruction

  • Cut the chicken into bite-sized pieces, set aside.In a medium-sized bowl, whisk together the buttermilk, egg, and pickle juice until smooth.
  • Add the chicken and coat in the mixture. Cover and place in the fridge for at least 1 hour or up to overnight (overnight is best).
  • In a gallon-sized ziploc bag add the flour, powdered sugar, cornstarch, salt, and pepper. Shake it up so everything gets mixed together.
  • Preheat the air fryer to 390°F.
  • Place pieces of chicken into the flour mixture, close the bag, and shake to coat the chicken. I do about 1/4th batch at a time.
  • Spray the basket of the air fryer with olive oil spray.
  • Place the chicken nuggets not touching into the air fryer basket. Spray very well with the olive oil spray, make sure each piece is coated.
  • Air fry for 8 minutes, flipping halfway through, and spray liberally with more olive oil spray. Chicken is done when an internal temperature reaches 165°F.
  • Repeat with the remaining nuggets.