Marinate the chicken but set a timer: Place the chicken strips in a bowl or zip-top bag and pour the pickle juice over them. Refrigerate for no more than 45 minutes. Pickle brine is acidic enough that it starts to break down the chicken’s texture the longer it sits past about an hour, you’ll notice the meat turning slightly mushy at the edges instead of just picking up flavor. A shorter, timed soak gets plenty of tang without compromising the texture.

Set up the breading station: While the chicken marinates, set up three shallow dishes: one with the flour, one with the beaten egg, and one with the panko mixed with garlic powder, dried dill, onion powder, salt, and pepper.

Preheat the air fryer to 400°F for about 3 minutes.

Bread the chicken: Remove the chicken from the brine, letting excess liquid drip off (don’t rinse it you want that flavor to stay). Dredge each piece in flour, dip in the egg, then press firmly into the panko mixture until fully coated.

Air fry in a single layer: Arrange the breaded chicken in the air fryer basket in a single layer, making sure pieces don’t touch. Lightly spray the tops with oil. Pro tip: work in batches if your air fryer basket is small overcrowded pieces steam each other instead of crisping evenly.

Cook until golden: Air fry for 6–7 minutes, flip, spray the other side lightly, and cook for another 6–7 minutes, until deep golden brown and the internal temperature reaches 165°F.

Make the sauce and serve: While the chicken cooks, stir together the sour cream, mayonnaise, pickle juice, fresh dill, and diced pickle for the dipping sauce.