01 -
Cut chicken breasts into bite-sized pieces and set aside.
02 -
Whisk together buttermilk, egg, and dill pickle juice in a bowl until smooth.
03 -
Add chicken pieces to the marinade, ensuring complete coating. Cover and refrigerate for at least 1 hour or preferably overnight for optimal tenderness.
04 -
Combine all-purpose flour, powdered sugar, cornstarch, salt, and black pepper in a large resealable plastic bag. Shake well to blend evenly.
05 -
Preheat the air fryer to 390°F (approximately 200°C) to ensure optimal cooking temperature.
06 -
Place marinated chicken pieces into the flour mixture bag in small batches. Seal and shake thoroughly to ensure an even coating on each piece.
07 -
Spray the air fryer basket liberally with olive oil spray to prevent sticking and promote crisping.
08 -
Place coated chicken nuggets in a single layer in the air fryer basket, ensuring pieces do not touch for even air circulation. Spray the top of the nuggets generously with olive oil spray.
09 -
Air fry at 390°F for 8 minutes, flipping halfway through cooking. After flipping, spray again with olive oil spray. Confirm doneness when the internal temperature reaches 165°F (74°C).
10 -
Remove cooked nuggets and repeat coating and air frying process with remaining chicken pieces.