Chop chicken breasts into 1 inch cubes, then put them, along with the pickle juice, in a sealed baggie to marinate for one hour.

Meanwhile, make roasted sweet potatoes or french fries to go on the side.

In a medium bowl, combine cassava flour, sugar, season salt, and pepper and whisk to combine.

Put shortening in a 12-14" inch skillet and turn heat to medium.

Combine buttermilk with egg in a small bowl and whisk.

Drain pickle juice from bag of chicken and replace with buttermilk mixture. Seal and move the pieces of chicken around to ensure they all get coated in the mixture.

Turn the heat down on the skillet to medium-low and drop a small bit of flour in it to be sure it sizzles.

Grab a small handful of chicken pieces and place them in the bowl of flour, turning each one around to ensure it gets coated well. Place them, one by one, in the oil until the skillet is filled.

Turn nuggets after 3-5 minutes, once flour has browned, and cook for an additional 3-5 minutes on the second side. Stir them gently around so as to not knock off the batter to ensure all sides are well cooked, then use a slotted spatula to move them to a paper towel-lined plate.

Repeat with remaining nuggets until all are cooked.

If you'd like to make a copycat Chick fil A special sauce to go with these nuggets, simply combine the following ingredients and stir until smooth:

6 tbsp mayo

2 tbsp mustard

2 tbsp honey

2 tbsp BBQ sauce

1 tbsp lemon juice