Cut your chicken breasts into 1 - 1 1/2 inch cubes/nuggets and place in a deep baking dish. Should make 28-30 nuggets.
Then pour all of the juice from 1 dill pickle jar over them. Then fill your jar back up with water to preserve the pickles.
Cover the dish with plastic wrap and brine the chicken nuggets in the pickle juice in the refridgerator for 1 to 2 hours. No more than 2 hours.
Then in a large mixing bowl add in the Gluten Free Panko Bread Crumbs, Tapioca flour, parmesan cheese, garlic powder, onion powder, garlic salt, paprika, oregano and cayenne pepper. Whisk until throughly combined.
Next take your two eggs and crack into a medium mixing bowl, whisk together to make your egg wash.
Then set up your dunking station. The brined chicken nuggets, egg wash and then the bread crumb mixture.
With one hand dunk in the egg wash and other hand toss in the bread crumb mixture. Repeat for all the nuggets and place on a plate with paper towel over it.
Add chicken nuggets to pre heated air fryer at 390 degrees. Spray tops with avocado oil (prefered by my air fryer company-- check to make sure which works in yours) Then air fry for 6 minutes.
After 6 minutes, take tongs and carefully flip over each one. Then spray that new top side now. Air fry for the remaining 6 minutes and you are done!
Dip into ketchup and or ranch, then serve with whatever side you'd like. Also add to your favorite salad! Wonderful as an appetizer too, options are endless.