Begin my marinating your chicken in the pickle juice. You want to make sure the chicken is fully immersed in the pickle juice.
Refrigerate for at least 1 hour.
Once chicken is marinated, prepare the dry ingredients by scooping about 1⁄2 cup of the tapioca flour into a small bowl. Set aside.
Lay the chicken out on a cutting board.
Cut the chicken into bite size pieces. Season the chicken with salt, pepper, garlic powder and onion powder. I fully covered the chicken with the seasonings. Flip over and season the other side.
Next, lightly roll the chicken in the tapioca flour. Try not to handle the chicken too much, you want the seasonings to stick to the chicken for as long as possible.
Place about 1⁄4 cup of Coconut Oil in a sauce pan, bring up to a medium/high heat. ( If you want a more fried effect to your chicken add more oil )
Place the nuggets in the oil and let cook for about 3 minutes on each side. Keep an eye on these. Coconut oil heats more quickly than your average oil. Once they are browned on one side, flip over and let brown on the other side.
Place the nuggets in the oil and let cook for about 3 minutes on each side. Keep an eye on these. Coconut oil heats more quickly than your average oil. Once they are browned on one side, flip over and let brown on the other side.
Pair with favorite dipping sauce.