Instructions

1. Combine the chicken cubes and pickle juice in a medium bowl. Cover and refrigerate to marinate the chicken in the pickle juice for 30 to 60 minutes (or overnight).
2. When you’re ready to cook, preheat the oven to 450°F. Drain the pickle juice from the chicken and discard it.
3. In a small bowl, whisk together the milk and egg. Pour the mixture over the chicken and stir to coat.
4. In a large zip-top bag, combine the breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and pepper. Seal the bag carefully and shake to combine.
5. Remove the chicken from the milk-and-egg mixture and shake off the excess liquid. Place half of the chicken pieces in the bag. Seal the bag and shake until the pieces are evenly coated. Remove them and repeat with the remaining chicken.
6. Spread the nuggets in a single layer on a foil-lined baking sheet. A half-sheet pan (13 × 18 inches) works perfectly.
7. Bake for 15 to 25 minutes, flipping the nuggets halfway through, until the internal temperature reaches 165°F and the chicken is no longer pink in the center.