Combine the chicken pieces and the pickle juice in a mixing bowl; toss to coat and set aside for 20 minutes.
In a separate mixing bowl combine the egg white, cornstarch, soy sauce, garlic powder, onion powder, paprika, salt, and pepper.
Lightly grease the air fryer basket with oil.
Dip the chicken pieces in the batter, coat on all sides, and shake off any excess; place chicken in the air fryer basket.
Repeat the process until the bottom of the basket is full, with about ½-inch space between the chicken nuggets. DO NOT crowd the basket; you’ll have to cook the chicken nuggets in batches.
Cook at 360˚F for 7 minutes; flip and continue to cook for 5 more minutes, or until crisp and cooked through.
In the meantime, in a small mixing bowl whisk together the hot sauce and the melted butter.
Remove the cooked chicken nuggets from the air fryer basket and transfer to a bowl.
Pour the hot sauce over the chicken and toss until coated on all sides.
Arrange on a serving platter.
Garnish with sliced green onions.
Serve.