Cut 1 pound chicken tenders in half so that they are about 3 inches long. Place in a ziploc with about 1 cup dill pickle brine). Marinate in the refrigerator for up to 4 hours, but not longer or the chicken will get mushy.

Preheat the air fryer or oven to 425°F.

Now we need to get those chicken tenders DRY AS A BONE! Don’t just delicately pat them dry, aggressively squeeze them with clean dish towels or paper towels to get that excess moisture out! Otherwise it’ll leech out and you’ll end up with soggy tenders!

Grab two shallow bowls. In one of them, beat two eggs. In the other one, combine 1 cup almond flour, 1 tablespoon arrowroot flour, 1 teaspoon kosher salt, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon baking powder.

Dredge the chicken tenders through the egg to coat them completely in egg, then lift them up and let any excess egg drip off. Now dredge them through the almond flour mixture until completely coated.

If using the air fryer: spray air fryer basket generously with oil, then place chicken in air fryer basket without crowding, spray aggressively with cooking spray, and cook in batches for about 8 to 10 minutes. No need to flip.

If using the oven: place on a parchment lined baking sheet and bake for 20 to 25 minutes, flipping halfway, until crispy and browned all over.

Eat IMMEDIATELY or keep warm in a 200°F oven until ready to eat. They lose their crispness quickly!