Step 1

For the brine:

Step 2

Place the lemons into a large sauce pot with the cold water, salt, sugar, bay leaf, garlic and pepper. Bring the mixture to a boil and cook for 5 minutes while stirring to dissolve the salt and sugar.

Step 3

Strain the brine with a fine mesh strainer. Reserve the liquid and discard the solids. Add the ice water to the strained brine and stir to dissolve.

Step 4

Once the brine is cooled, add the buttermilk and pickle juice. Whisk to combine.

Step 5

Add the tenders and allow to soak for a maximum of 2 hours.

Step 6

For the seasoned flour:

Step 7

Sift all of the ingredients through a mesh screen into a mixing bowl to ensure there are no lumps. Whisk all ingredients together.

Step 8

For the chicken tender breading:

Step 9

Sift the flour and cornstarch together into a mixing bowl to ensure there aren't any lumps.

Step 10

Combine the remaining ingredients and whisk together. Mix well to incorporate.

Step 11

For the egg wash:

Step 12

Whisk the eggs and water in a bowl until fully blended.

Step 13

To assemble:

Step 14

Set up a breading station with seasoned flour, egg wash and breading each in a separate bowl.

Step 15

Using the three stage breading method, toss the tenders gently in the flour until well coated. Shake off the excess flour and then drop each tender into the liquid egg wash.

Step 16

Remove tenders from the liquid eggs, allow the excess to drip off and transfer chicken to the chicken breading.

Step 17

Cover the tenders in the breading thoroughly, then firmly press the tender flat with your palm to about a 1/4-inch thickness. Flip and press again as needed to make thickness and breading even.

Step 18

To cook:

Step 19

Spray the tenders with cooking or pan spray lightly and place in the air fryer.

Step 20

Cook for 10-12 minutes at 350°F an air fryer.

Step 21

Remove from the air fryer and serve.