In a large bowl combine chicken, salt and pepper, and pickle juice until well combined. Cover and refrigerate for 2-3 hours.
Put flour in a bowl, set aside. Mix eggs and buttermilk in a separate bowl. To coat the chicken, place it in the flour toss each piece to evenly coat, then dip in buttermilk mixture, and then dip in flour again (so flour bowl, buttermilk bowl, then flour bowl).
Place tenders on a baking sheet and let air dry for 15 minutes.
Set your air fryer to the chicken setting or preheat to 380 degrees.
Cook for 10-12 minutes and then check the status of the tenders, if golden brown, remove from air fryer. If not, very lightly coat with olive oil and place back in and air fry for another 5 minute increment, checking them again. Continue to cook all of the tenders until golden brown.
Let cool for a minute or two and then (optional) slice them up and toss them in your favorite wing sauce.