In a large bowl, toss together the chicken, 1 tablespoon hot sauce, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon of pickle juice until well combined.
Cover with plastic wrap and refrigerate for at least 1 hour.
Pour the flour into a bowl and mix in remaining 1/2 teaspoon or salt and 1/4 teaspoon of pepper.
Whisk the eggs, buttermilk, and remaining tablespoon of hot sauce in a separate bowl.
To dredge the chicken, first place it in the flour toss each piece to evenly coat.
Then place it into the buttermilk mixture, and then back into the flour.
Place the breaded chicken on a baking sheet in a single layer.
Continue to finish the other tenders.
Let air dry for 10 minutes.
Set your Air Fryer to the chicken setting or 375 degrees.
Place your tenders in the Air Fryer dish (in batches) in a single layer and lightly coat with cooking spray.
Cook for 5-6 minutes or as your Air Fryer sets on its chicken settings. Then turn over the chicken and coat with cooking spray. Cook until golden brown 5-7 minutes longer.