Place chicken tenders in a bowl or ziplock bag with the pickle juice and marinate for 30 minutes.

Add flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder to a ziplock bag.

Add milk, and egg to a separate bowl and mix together. Preheat air fryer to 360 degrees.

Remove chicken from pickle marinade and add to the bowl with the egg mixture. Spoon out tenders, letting any excess egg mixture drip off, and place them in the ziplock bag with the dry seasonings. Seal and shake bag to evenly coat all of the chicken tenders.

Spray the bottom of the fry basket with nonstick cooking spray. Take each tender from the bag, shaking it well to get rid of any excess flour, and place tenders in a single layer in the bottom of the fry basket (you will likely need to do two batches). Space them out so they don't stick together. Generously spray the top of each piece of chicken with cooking spray so that flour is not visible. Then flip the chicken over in the fry basket and spray the other side.

Air Fry the chicken tenders at 360 for 6 minutes. Open air fryer, flip chicken tenders to the other side, spray tops again with cooking spray. Increase air fryer temperature to 400 degrees and cook for 2-3 more minutes, or until crisp and cooked through.