# Ingredients:
→ 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
# Directions:
01 - Arrange chicken tenders in a large zip-top bag or bowl and submerge completely in dill pickle juice. Transfer to the refrigerator and marinate for at least 1 hour, or up to 4 hours for maximum flavor.
02 - Preheat oven to 425°F. Line a baking sheet with parchment paper and lightly coat with cooking spray or vegetable oil.
03 - Whisk flour, panko breadcrumbs, ranch seasoning mix, smoked paprika, salt, and black pepper together in a shallow bowl until evenly combined.
04 - Beat eggs with milk or dairy-free alternative in a separate bowl, mixing until smooth.
05 - Remove chicken from the marinade and pat dry using paper towels. Dredge each piece first in the flour-panko mixture, then in the egg wash, and once again in the flour-panko mixture, pressing gently for full coverage.
06 - Position coated chicken tenders on the prepared baking sheet and lightly spray the tops with cooking spray or drizzle with oil to encourage browning.
07 - Bake in the preheated oven for 18 to 20 minutes, flipping all tenders halfway through. Ensure coating turns golden brown and chicken reaches an internal temperature of 165°F.
08 - Present hot chicken tenders with preferred dipping sauces.
