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Place chicken in a shallow bowl and cover with the pickle juice. Cover and marinade for 8 hours in the fridge.
Drain chicken and pat completely dry with paper towels. Discard the marinade.
In a medium bowl, beat together the whole egg, egg white, salt and pepper to taste. In a shallow bowl combine the bread crumbs.
Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess and place on a work surface. Generously spray both sides of the chicken with oil.
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place the chicken onto the prepared baking sheet and spray the top generously. Bake in oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
Preheat the air fryer to 400°F.
Working in batches, arrange a single layer of chicken in the air fryer basket. Cook for 10-12 minutes, flipping halfway, until cooked through, crispy and golden. Serve immediately with your favorite dipping sauce.