Place chicken and dill pickle juice in gallon-sized sealable bag. Marinate for at least 30 minutes.

In another bag, combine tapioca, arrowroot, and seasoning salt.

Drain chicken well, then working in small batches, place pieces in bag with tapioca mixture; seal and shake to coat pieces.

Remove pieces from tapioca mixture, shaking off excess. Fry for 7–10 minutes.

Place tenders on cooling rack in a warm oven to keep them crispy until all batches are finished cooking.