Marinate the chicken tenders in pickle juice for 30 minutes, then drain.

Mix milk and egg in a shallow bowl. Combine flour, panko, powdered sugar, paprika, chili powder, pepper, salt, and baking powder in another bowl.

Dip chicken in the egg mixture, then coat thoroughly in the seasoned flour mixture.

Preheat the air fryer to 360°F. Spray the basket, arrange tenders in one layer, and spray their tops until no dry flour remains.

Air fry for 6 minutes. Flip, spray lightly again, raise the temperature to 400°F, and cook 2 to 4 minutes more, until crisp and the center reaches 165°F.