• Cut the chicken into 1-inch cubes.
• Combine the chicken and dill pickle juice in a shallow dish.
• Refrigerate for one hour.
• While the chicken is marinating, combine the almond flour, parmesan, garlic powder, salt, and pepper in a shallow dish.
• In a separate shallow dish, beat the eggs together.
• Remove the chicken from the brine and place it on a paper towel-lined plate.
• Dip the chicken in the eggs and then coat with the almond flour mixture and use your hands to press the mixture into the chicken.
• Transfer to a parchment-lined baking sheet or plate.

Stovetop:

• Heat 2 inches of avocado oil in a skillet to 375 degrees.
• Fry for about 8 to 12 minutes, flipping once halfway through, until golden brown. (The internal temperature should be 160° F.)
• Drain on paper towels and allow to rest for 5 minutes before serving

Air Fryer:

• Heat your air fryer to 375° F.
• Spray both sides of the nuggets with oil.
• Add a air fryer liner to the basket if desired, and then add the nuggets in a single layer. (Cook in batches if necessary.)
• Cook for 11 - 13 minutes, flipping half way through until the internal temperature reaches 160° F.
• Rest for 5 minutes before serving.