Add the chicken tenders to a large Ziploc bag, along with the pickle juice. Leave in the fridge for at least 30 minutes and up to 2 hours.

When you are ready to cook them, take the chicken tenders out of the bag and put them on a plate lined with a paper towel. Pat dry the chicken pieces, this is key to getting them crispy.

Whisk together the eggs in a large bowl then put the chicken tenders in the bowl and mix until each chicken tender is coated with the egg mixture.

In a shallow bowl, mix together the gluten-free flour, parsley, garlic powder, and paprika. Then one by one dredge each chicken tender in the flour mixture. Make sure all sides are coated evenly with the flour. This doesn't have to be a thick coating.

Heat avocado in a large fry pan using medium-high heat (it should reach and stay around 350°F). The hot oil should be about ½ inch deep. It is hot enough when you put a drop of water in it and it sizzles vigorously.

When the oil is hot, gently place the chicken tenders into the pan, this may take a few batches depending on the size of your pan. Don't crowd the pan and the chicken should be in a single layer. Cook each chicken tender for 8-10 minutes per side and up to 12 minutes per side if it is a bit bigger. Make sure that the internal temperature reaches 165°F.

Once the tenders are golden brown, remove them from the pan and place them on a wire rack with a large baking sheet under them to rest and let the excess fat (oil) fall.

Serve with your favorite dipping sauce and enjoy!