First, add the chicken pieces to a bowl with the pickle juice and marinate in the refrigerator for about 30 minutes.
In another bowl, whisk the milk and egg together and set aside.
In a third bowl, combine all of the dry ingredients, stir, and set aside.
Preheat the air fryer to 370°. Remove the chicken from the refrigerator, and drain the pickle juice. Place each piece into the dry mixture, then into the liquid mixture, and back into the dry making, sure it is well-coated. Shake off any excess.
Cook in a single layer of chicken for 8 minutes or until golden brown, flipping and spraying with olive oil at the halfway mark.
Serve with your favorite dipping sauce.