In a big bowl or a plastic bag that seals, put the chicken tenders and the dill pickle juice together. Make sure all the chicken is covered by the juice. Put a lid on the bowl or close the bag and put it in the fridge for at least 30 minutes, or up to 4 hours.

In the first dish, mix together the flour, salt, pepper, garlic powder, onion powder, paprika, and dried dill.

In the second dish, mix the egg and milk until they're combined.

Take the chicken tenders out of the juice, and let any extra juice drip off. Throw away the pickle juice. One at a time, roll each chicken tender in the flour mix, pressing a little to cover it all over.

Then, dip it in the egg mix, making sure it's all covered.

Finally, roll it in the flour mix again, pressing to make a good, thick coating.

Heat about ½ inch of vegetable oil in a big pan on medium-high heat.

Carefully put the coated chicken tenders in the hot oil, making sure not to put too many in the pan at once.

Fry the chicken for about 3-4 minutes on each side, until it's golden brown and cooked all the way. The chicken should reach 165°F (74°C) inside.

Take the cooked chicken tenders out of the pan and put them on a plate with paper towels to get rid of any extra oil. Eat them right away with your favorite dipping sauces.