• Place the chicken tenders in a Ziploc bag, add the pickle juice, and refrigerate for 2 hours (you can do more time if wanted, your chicken will just taste more pickely). If you are in a pinch for time, refrigerate for at least 30 minutes.
• After the chicken finishes marinating, prepare your ingredients. In a shallow bowl, whisk together the egg and milk. In a second shallow bowl or plate, combine the flour, sugar, paprika, salt, pepper, basil, garlic powder, onion powder, and celery powder.
• Preheat the air fryer to 340°F/170°C for 5 minutes.
• Remove the chicken from the marinade and pat dry with paper towels. Dip and cover the chicken in the egg mixture, then in the flour mixture. Place the chicken in a lightly sprayed air fryer basket. Repeat with remaining chicken tenders.
• Cook in the air fryer for 5 minutes, flipping when there is about 2 minutes left. Check the internal temperature of the chicken. My chicken strips were very thin, so this was plenty of time. If yours are thicker, they may need a couple of extra minutes. Add time as needed, making sure to flip the chicken so that each of the sides cook evenly.
• Once the chicken reaches an internal temperature of or near 165°F, increase the heat to 400°F/200°C and cook for an additional 2-3 minutes, or until the chicken is crispy to your liking and cooked through.
• Remove from the air fryer basket and enjoy with Chick-Fil-A dipping sauce!

Chick-Fil-A Sauce

• Mix together all the ingredients until well combined.