Place about 1 pound of boneless skinless chicken tenders in a shallow dish with ½ cup pickle juice for at least 30 minutes but up to a day in advance.

When you are ready to begin making the chicken tenders, whisk together ½ cup oat milk and 1 large egg.

Drain the pickle juice from the chicken tenders and pour the oat milk mixture over the chicken.

Using tongs, toss the chicken to coat with the milk and egg mixture and set aside.

In a large gallon zip top bag, add ½ cup flour, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon paprika, ¼ teaspoon cayenne pepper, and ½ teaspoon garlic powder. Toss the dry ingredients to mix completely.

Drain the oat milk mixture from the chicken and transfer the chicken tenders into the gallon zip top bag.

Close the bag and toss to coat the chicken completely in the breading.Remove from the bag and place on a plate while the air fryer pre-heats.

Pre-heat the air fryer to 400°F with a 6 minute cook time.

Spray the chicken tenders with non-stick spray on both sides before placing in the preheated air fryer.

Cook for 6 minutes, flipping halfway through the cook time.

Remove from air fryer and check the temperature of the chicken tenders to ensure they have cooked fully.