1

In a gallon-size ziptop bag, combine the pickle juice and chicken breasts. Seal the bag, pressing out the air. Place in a shallow dish and refrigerate for at least 1 hour or up to 4 hours.

2

Lightly coat the bottom of an air fryer basket with cooking spray. Preheat air fryer at 400°F for 10 minutes.

3

Meanwhile, place the eggs in one shallow dish and the bread crumbs in another shallow dish. Remove chicken breasts from the brine and pat dry with paper towels.

4

Dip each chicken breast in the eggs, allowing excess to drip off. Then coat all over with the crumbs, pressing to adhere. Place in the air fryer basket in a single layer.

5

Coat tops of breaded chicken with cooking spray. Cook at 400°F for 15 minutes, or until cooked through, turning chicken over halfway through and lightly coating tops with additional cooking spray. Serve immediately.