# What You Need:
→ Chicken & Marinade
01 - 1.5 pounds chicken tenders
02 - 1 cup dill pickle brine
→ Breading
03 - 1.5 cups all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 2 teaspoons garlic powder
06 - 2 teaspoons paprika
07 - 1 teaspoon onion powder
08 - 1 teaspoon black pepper
09 - 1 teaspoon kosher salt
→ Egg Wash
10 - 2 large eggs
11 - 2 tablespoons milk
→ Frying
12 - Vegetable oil for frying
# Directions:
01 - Place chicken tenders in a large bowl or resealable bag. Pour pickle brine over the chicken. Cover and refrigerate for at least 4 hours or overnight.
02 - Remove chicken from brine and pat dry thoroughly with paper towels. Discard the brine.
03 - In a shallow bowl, combine all-purpose flour, panko breadcrumbs, garlic powder, paprika, onion powder, black pepper, and kosher salt until evenly blended.
04 - In a separate bowl, whisk together eggs and milk until fully combined.
05 - Dip each chicken tender into the egg wash, then dredge in the breading mixture, pressing gently to adhere. Place coated tenders on a wire rack or tray.
06 - Heat 1 to 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
07 - Fry tenders in batches for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
08 - Transfer cooked tenders to a paper towel-lined plate to drain excess oil.
09 - Serve hot with your preferred dipping sauce.
