Chick-Fil-A's secret is the pickle brine. And my secret is a spicy, simple breading and an airfryer (we have this one).

Ingredients

Tenders:

12 (1 & 1/4 lbs) chicken tenderloins or skinless breasts cut into strips

1- 1/4 cup dill pickle juice, enough to cover the chicken

1/2 teaspoon kosher salt and black pepper, to taste

1 large egg, beaten

1 large egg white

1/2 cup breadcrumbs (seasoned or not)

1/2 cup panko breadcrumbs (seasoned or not)

1-2 tbsp Old Bay or similar seasoning (optional)

cooking spray

Honey Mustard Sauce:

1/4 cup mayonnaise

1 Tbsp prepared yellow mustard

1/4 tsp garlic powder

1/4 tsp onion powder

1 1/2 tsp vinegar

1 Tbsp honey

Salt and pepper, to taste

Directions

Place chicken in a shallow bowl or freezer bag and cover with pickle juice (enough to cover completely). Marinate in the refrigerator for 8 hours/overnight, or at least 2-4hrs.
After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.
Preheat the air fryer to 400F (or oven to 425F).
Combine egg, egg white, 1 tsp seasoning, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs, panko bread crumbs and old bay seasoning.
Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
Air Fryer Directions (Preferred): Spray the chicken on both sides with oil. Cook in batches in a single layer 5 to 6 minutes on each side - If using toaster oven style air fryer, no need to flip. Take out when chicken is at 165F and outside is crispy.
Baking Directions (Alternative): Spray a large baking sheet with generously with oil. Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
If serving with sauce, mix all ingredients - or serve with ketchup, ranch, bbq or anything else!

Adapted from Skinnytaste.