Name: Chicken Tenders with Dill Pickle Ranch
Ingredients: 1 1/2 pounds boneless, skinless small chicken tenderloins; 1 cup dill pickle brine; 2 tablespoons canola oil or other neutral cooking oil; 1 1/2 cups panko; 2 teaspoons dried dill; 2 teaspoons garlic powder; 1 teaspoon paprika; 1 1/2 teaspoons kosher salt, divided; 2 large eggs; 1/2 cup all-purpose flour (about 2 1/8 ounces); 1/2 teaspoon black pepper\; 1/2 cup mayonnaise; 1/4 cup whole buttermilk; 2 tablespoons chopped fresh dill, plus more for garnish; 2 tablespoons finely chopped dill pickles plus 2 tablespoons dill pickle brine; 1 tablespoon chopped fresh chives; 1/2 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Ingredients

1 1/2 pounds boneless, skinless small chicken tenderloins
1 cup dill pickle brine
2 tablespoons canola oil or other neutral cooking oil
1 1/2 cups panko
2 teaspoons dried dill
2 teaspoons garlic powder
1 teaspoon paprika
1 1/2 teaspoons kosher salt, divided
2 large eggs
1/2 cup all-purpose flour (about 2 1/8 ounces)
1/2 teaspoon black pepper\
1/2 cup mayonnaise
1/4 cup whole buttermilk
2 tablespoons chopped fresh dill, plus more for garnish
2 tablespoons finely chopped dill pickles plus 2 tablespoons dill pickle brine
1 tablespoon chopped fresh chives
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Steps

Begin making the chicken tenders: Place chicken and pickle brine in a large ziplock plastic bag. Press out excess air, and seal. Refrigerate for 30 minutes.
Meanwhile, make the dill pickle ranch: Stir together all ingredients in a small bowl. Cover and chill until ready to serve.
Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet; set aside.
Continue making the chicken tenders: Heat oil in a large skillet over medium. Add panko; cook, stirring often, until golden, 3 to 5 minutes. Transfer to a large shallow bowl. Stir in dried dill, garlic powder, paprika, and 1/2 teaspoon salt. Whisk eggs in a second large shallow bowl. Place flour in a third large shallow bowl.
Remove chicken tenders from brine; discard brine. Pat tenders dry using paper towels. Sprinkle all over with black pepper and remaining 1 teaspoon salt. Dredge 2 to 3 chicken tenders with flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in panko mixture, patting to adhere. Transfer coated tenders to prepared baking sheet. Repeat process with remaining tenders.
Bake tenders until browned and crisp and an instant-read thermometer inserted into center of largest chicken tender registers 165°F, 18 to 20 minutes, turning after 10 minutes of cooking. Serve hot with dill pickle ranch.