Brine the chicken: Put the chicken pieces and pickle juice in a bowl or zip-top bag, and refrigerate for at least 30 minutes, or up to 4 hours for more flavor. Drain and pat the pieces dry.

Set up the coating: Whisk the egg and milk together in one bowl. In a second bowl, stir together the flour, cornstarch, powdered sugar, salt, paprika, garlic powder, and pepper.

Coat the nuggets: Dip each piece in the egg wash, then toss it in the flour mixture until fully coated. Press the coating on and set the nuggets on a plate.

Preheat and spray: Preheat the air fryer to 400°F. Arrange the nuggets in a single layer with space between them and spray the tops well with olive oil, covering any dry, floury spots.

Air fry: Air fry at 400°F for 8 to 10 minutes, flipping and spritzing again with oil at the halfway point, until golden and crisp and the chicken reaches 165°F inside. Work in batches so they aren't crowded. Air fryers vary, so use the internal temp as the real doneness test.

Serve: Serve hot with your favorite dipping sauces, like honey mustard, ranch, or barbecue.