Mix the pickle juice and milk together before adding the diced chicken. Cover and refrigerate for 30-60 minutes (or overnight).
Drain the chicken before adding a mixture of the remaining ingredients. Once evenly coated, transfer to an air fryer basket.
Air fry for 10-12 minutes at 400ºF until the chicken reaches an internal temp of 165ºF. If you'd like your nuggets a bit crispier, you can use the broil function for a few minutes to add crisp them up without drying out the chicken.
Notes
*I used the Instant Pot Air Fryer and Pressure Cooker Combo. Different air fryers may require slight modifications to cook time. For the Honey BBQ Sauce, mix 1-2 Tbsp honey mustard with 1 Tbsp BBQ sauce.
Nutrition Information Notes
Each serving of chicken nuggets has 0 WW SmartPoints. The entire recipe has 1 SmartPoint (blue).
The nutrition facts include the pickle juice and milk marinade.
Nutrition facts do not include the Honey BBQ Sauce.