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For the Sauce, mix all ingredients in a small bowl. Cover and refrigerate until ready to use.
For the Nuggets, whisk together milk, pickle juice and egg in large bowl. Add chicken; cover and refrigerate 30 minutes. Meanwhile, mix flour, powdered sugar, corn starch and Seasoning in large shallow dish. Set aside.
Working in batches, remove nuggets from milk mixture, shaking to remove excess liquid. Transfer nuggets to flour mixture, tossing to coat; shake gently to remove excess flour. Dip nuggets in milk mixture again, allowing excess liquid to drip off. Return nuggets to flour mixture to coat well. Discard remaining milk and flour mixtures.
Spray air fryer basket with no stick cooking spray. Preheat air fryer on 380°F for 3 minutes. Place nuggets in single layer in basket; do not overcrowd. Spray lightly with no stick cooking spray. Cook 5 minutes. Flip nuggets and spray again with no stick cooking spray. Cook 5 minutes longer or until chicken is cooked through and lightly browned. Repeat with remaining nuggets. Serve with Dipping Sauce.
Test Kitchen Tips:
•Use milk in place of the pickle juice.
•Air Fryer cooking temperatures vary; adjust temperature and time as needed.