Place the chicken in a bowl. Pour the dill pickle juice over the chicken, ensuring all pieces are submerged. Cover the bowl, and refrigerate for at least 3 hours, or overnight for a stronger pickle flavor.

Set up three dishes or bowls: Place the flour in the first dish. In the second dish, whisk together the eggs and milk. In the third dish add the breadcrumbs. You can add ranch dressing dry mix to the breadcrumbs for an amazing flavor combo!

Remove the chicken tenders from the pickle juice. Cover each tender in the flour, shaking off any excess.

Dip the floured chicken into the egg wash, making sure it’s fully coated.

Press the chicken into the breadcrumb mixture, ensuring an even coating on all sides.

Cook for 10-12 minutes in air fryer at 400°F (200°C), flipping halfway through, until the tenders are golden brown and the internal temperature reaches 165°F (74°C).

Remove the tenders from the air fryer and let them cool slightly before serving.