Method:

• Start by placing the chicken tenders in a large bowl and pour the dill pickle juice over them. Make sure all the chicken is submerged. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
• While the chicken is marinating, prepare your breading station. In one bowl, whisk together the large egg, egg white, Kosher salt, and freshly ground black pepper. In another bowl, combine the seasoned bread crumbs and panko bread crumbs.
• Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper for easy clean-up, and lightly spray it with olive oil.
• Once the chicken has finished marinating, remove it from the pickle juice and allow the excess to drip off. Dip each chicken tender first into the egg mixture, ensuring it is well-coated. Then, dredge it in the breadcrumb mixture, pressing gently to adhere the crumbs to the chicken.
• Place the breaded chicken tenders on the prepared baking sheet in a single layer. Lightly spray the tops with olive oil spray to encourage browning. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
• Once baked, remove the chicken tenders from the oven and let them cool for a few minutes. Serve them warm with your favorite dipping sauces, like ranch or honey mustard, and enjoy the delightful crunch and tang of these Pickle Brined Chicken Tenders!