# What You'll Need:
→ Chicken & Marinade
01 - 1 1/2 pounds chicken tenders
02 - 1 cup dill pickle brine
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon black pepper
→ Breading
07 - 1 cup all-purpose flour
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon paprika
11 - 2 large eggs
12 - 2 cups panko breadcrumbs
→ For Frying (optional)
13 - 2 cups vegetable oil
# Steps to Follow:
01 - Combine chicken tenders, pickle brine, garlic powder, onion powder, smoked paprika, and black pepper in a large bowl or zip-top bag. Mix to coat well and refrigerate for 1 to 4 hours.
02 - Preheat oven to 425°F, or heat vegetable oil in a deep skillet to 350°F for frying.
03 - Arrange three shallow bowls: one with flour, salt, black pepper, and paprika mixed together; one with beaten eggs; and one with panko breadcrumbs.
04 - Remove chicken from marinade and pat dry. Dredge each tender in flour mixture, then in beaten eggs, then in panko breadcrumbs, pressing gently for adhesion.
05 - Place breaded tenders on a parchment-lined baking sheet and spray lightly with oil. Bake at 425°F for 18–20 minutes, flipping halfway, until golden and cooked through.
06 - Fry breaded tenders in hot oil in batches for 3–4 minutes per side, until golden brown and cooked thoroughly. Drain on paper towels.
07 - Serve the chicken tenders hot with your preferred dipping sauce.
