Place the chicken and pickle juice in a bowl, then cover and refrigerate for up to 4 hours. The longer you marinate the chicken in the pickle juice, the more pronounced the pickle flavor will be. (Note: if you don't like pickles, just skip this step!)

Once you're ready to make the nuggets, drain the juice from the chicken, then sprinkle 1 teaspoon salt over the chicken and toss to combine.

In a medium-sized bowl, whisk together the flour, breadcrumbs, paprika, garlic powder, onion powder, cayenne, black pepper, and the remaining 1 teaspoon of salt until fully combined.

In a separate medium-sized bowl, whisk together the eggs and milk.

Dip the chicken in the egg mixture, making sure each piece is fully coated.

Remove the chicken from the egg mixture, letting the excess egg drip off, then dredge the chicken in the flour mixture, making sure the chicken is coated on all sides.

Place the chicken nuggets in the air fryer (you may have to work in two batches depending on the size of your air fryer) then spray or brush with oil. Cook for 7 minutes at 375 F.

After 7 minutes, flip the nuggets and spray or brush with oil. Cook for an additional 6 minutes, until browned and crisp.

To make the sauce: whisk together the ingredients for the sauce in small bowl until fully combined.

Serve the nuggets alongside the sauce and enjoy!