Whisk egg, pickle juice and milk together in a large bowl.
Chop your chicken into nugget sized pieces and add it into the bowl, ensuring it is all covered. Place the bowl in the fridge for 30 minutes to an hour.
Heat a pan on the stove over medium heat with avocado oil for about five minutes or until warm.
While the pan is heating, mix together cassava flour and seasonings in a large bowl and place next to the stove.
Remove the chicken from the refrigerator and place the bowl next to the cassava flour mixture.
Piece by piece, move chicken from the marinade to the flour using a fork and cover completely.
Carefully transfer the coated chicken to the stove and cook for 5-7 minutes on each side. Tip: if the bottom of your pan is coated in excess flour after cooking a batch, clean out pan and start the oil heating step again to achieve clean, not burnt chicken.
Move the chicken to a drying rack and let cool so that the coating is less likely to fall off.
Serve with dipping sauces of choice and pickle slices.
