• Add pickle juice and 1/2 cup heavy whipping cream to a casserole dish and combine with a whisk.
• Place the chicken tenders into the casserole dish and coat them with the mixture. Leave them in there.
• Cover and put the dish into the fridge for at least an hour, turning the chicken at least once.
• Preheat the air fryer OR oven to 350 degrees.
• in a small bowl, add the egg and the remaining 1/4 cup of heavy whipping cream. Mix well.
• On a flat plate, add the pork rind crumbs, salt and pepper in an even layer on a plate.
• Remove the chicken tenders from the fridge. Dip each one into the egg and heavy whipping cream mixture and then dip in the pork rinds mixture.

Air Fryer

• Place the breaded tenders into the air fryer.
• Cook for 15-20* minutes until crispy and fully cooked.

Oven

• Place the breaded tenders on a baking sheet lined with parchment paper.
• Cook for 16-20* minutes, flipping partway through.
• 
  * Cooking times may vary depending on the thickness of strips.