Combine the Pickle Juice (1/2 cup), Oil (1 tablespoon), Ground Black Pepper (1/2 teaspoon), Garlic Powder (1/2 teaspoon), Salt (1/2 teaspoon) and All-Purpose Seasoning (1/2 teaspoon).
Pour it over the Chicken Breast (2) seal and refrigerate from 3 hours to overnight.
Preheat oven to 450 degrees F (230 degrees C).
Spray a baking sheet well with Nonstick Cooking Spray (to taste). Evenly spread the Panko Breadcrumbs (1 cup) onto the prepared baking sheet and place in the oven while the oven is preheating. Watch them carefully and remove when the crumbs are golden, about 5-7 minutes. Let the crumbs cool, then pour into a shallow bowl and set aside.
Spray a large wire rack lightly with Nonstick Cooking Spray (to taste), set aside.
In one shallow bowl, combine All-Purpose Flour (1/2 cup) with Salt (1/2 teaspoon), Paprika (1/2 teaspoon) and Onion Powder (1/4 teaspoon). Stir to combine well. In another shallow bowl, mix Egg (2) until well beaten.
In the bread crumb bowl, stir together the crumbs with the Parmesan Cheese (1/2 cup).
Dip each piece of chicken first into the flour mixture. Shake to remove excess coating. Then dip into the eggs, shaking to remove the extra egg. Then coat in the panko mixture.
Place the coated chicken onto the wire rack. Bake for 8 minutes.
Flip the nuggets and bake for an additional 8 minutes, or until the chicken is cooked through and no longer pink inside, then serve.