# What you'll need:
→ Chicken & Marinade
01 - 1.5 pounds chicken tenders
02 - 1 cup dill pickle juice
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
→ Coating
05 - 1 cup all-purpose flour
06 - 1 cup panko breadcrumbs
07 - 2 tablespoons dry ranch seasoning mix
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
→ For Dipping & Baking
11 - 2 large eggs
12 - 2 tablespoons milk or dairy-free alternative
13 - Cooking spray or 3 tablespoons vegetable oil
# Method:
01 - Transfer chicken tenders to a large zip-top bag or mixing bowl. Pour pickle juice over the chicken and ensure each piece is fully coated. Seal and refrigerate to marinate for at least 1 hour, or up to 4 hours for intensified flavor.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or vegetable oil.
03 - In a shallow bowl, combine all-purpose flour, panko breadcrumbs, ranch seasoning mix, smoked paprika, salt, and black pepper. Mix thoroughly.
04 - In a separate bowl, beat eggs with milk or dairy-free alternative until fully integrated.
05 - Remove chicken from marinade and pat dry with paper towels. Dredge each piece first in the flour-panko mixture, then in the egg wash, and once more in the flour-panko mixture, pressing gently to ensure an even coating.
06 - Place coated chicken tenders onto the prepared baking sheet. Lightly spray tops with cooking spray or drizzle with vegetable oil for optimal crispiness.
07 - Bake for 18 to 20 minutes, turning halfway through, until crust is golden and chicken reaches an internal temperature of 165°F.
08 - Present hot chicken tenders with your selection of dipping sauces.
