• 1 lb boneless skinless chicken breasts, cut into pieces (1 inch in size)
• 1 cup dill pickle juice
• 3 tbsp powdered sugar
• 1 cup milk
• 1 egg
• 2 tsp salt
• 1½ cups flour
• 1½ tsp pepper
• ½ tsp paprika
• Olive oil

Put the chicken chunks in pickle juice and marinate in the refrigerator for about 30 minutes.

Whisk milk and egg together and set aside. Combine the dry ingredients and stir set aside.

Preheat air fryer to 370 degrees fahrenheit

Remove the chicken from the refrigerator, drain and place each into the dry mixture, to the liquid mixture, and back to the dry making sure it is well coated, making sure to shake off excess.

Cook in a single layer of chicken for 8 minutes or until golden brown, at the halfway mark (4 minutes) flip the chicken and spritz with olive oil.

Serve with dipping sauce.