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.
Notes
Make sure you spray you air fryer basket.
Spray your chicken as well to help it get crispy and browned.
Do not overcrowd you pan, cook these in batches.
I used a 5-quart air fryer for this recipe.
Try to soak the nuggets in the buttermilk overnight, if possible. It really tenderizes the chicken and makes them so moist.