Place the chicken tenders in a bowl and pour the dill pickle juice over them. Cover and chill in the refrigerator for at least 30 minutes or up to overnight to soak in the flavor.
Take the marinated chicken out and drain off the pickle juice completely.
In a bowl, beat together the egg and milk until combined, then add the chicken pieces into this mixture.
Add the flour, confectioner’s sugar, paprika, cayenne pepper, salt, and pepper into a large resealable plastic bag. Close it and shake well to blend the coating evenly.
Lift the chicken from the egg and milk bath, allowing the excess to drip off, and drop the pieces into the flour mixture bag. Seal tightly and shake until the chicken is well coated on all sides.
Heat the peanut or canola oil in a heavy pan on medium heat or prepare a fryer.
Fry the chicken in batches, cooking each piece for about 3 to 5 minutes until they turn golden brown and crispy. Remove and place on paper towels to drain off the excess oil.
Serve the tenders fresh and warm alongside your favorite dipping sauces for a delicious treat.
