Ingredients

1 pound chicken breast, boneless, skinless
1/2 cup dill pickle juice
1/4 cup heavy cream
1 teaspoon garlic powder
1 teaspoon celery salt
1/2 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon black pepper

Directions

Cut the 1 pound chicken breast into 1-inch pieces. Added them to a bowl, large enough so I could marinate the nuggets.

Add 1/2 cup dill pickle juice and 1/4 cup heavy cream, so that all of the nuggets were covered. Let sit for about 30 minutes. Drain the pickle juice and heavy cream, and dry them off with a paper towel.

Added the dried chicken into the mixing bowl, add 1 teaspoon garlic powder, 1 teaspoon celery salt, 1/2 teaspoon sweet paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.

Spread the coated nuggets on a greased air fryer tray or in a greased air fryer basket (spread them out, do not crowd) Set the air fryer temperature to 350 degrees F, and set cook time for 5-8 minutes. Remove when the internal temperature reaches of 165 degrees F.