Serves: 6 | Prep: 10 min | Inactive: 3-6 hrs | Cook: 15-20 min | Ready: 3 hrs 30 min
1 lb. boneless skinless chicken tenders
1 c. pickle juice
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder, *optional
2 eggs
2 T. water
2 c. Panko breadcrumbs
1 c. all-purpose flour
Cut the chicken into strips or small pieces then season with salt, pepper, and cover with pickle juice then refrigerate for 2-6 hours.
When ready to cook, preheat the oven to 445°F and line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk the eggs with water.
Using 2 more shallow bowls, fill one with flour and one with breadcrumbs.
Dip each piece of chicken into flour first, then eggs, then breadcrumbs.
Place them into a single layer on the prepared baking sheet.
Bake for 15-20 minutes or until slightly golden and cooked through.
Serve with your favorite dipping sauce.
