Instructions

• In a large bowl or resealable plastic bag combine the chicken, pickle juice, brown sugar, and 2 teaspoons kosher salt. Seal and refrigerate 1 to 24 hours to marinate.
• When ready to cook, preheat the oven to 425°F.
• Spread the 1½ cups Panko bread crumbs in an even layer on a baking sheet. Toast in the preheated oven 5–7 minutes, stirring once halfway through, until golden brown. Remove from oven and transfer the toasted Panko to a shallow bowl. Line the baking sheet with parchment paper.
• In a shallow bowl mix the 1 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon chili powder.
• In another shallow bowl whisk the 2 large eggs until smooth.
• Remove the chicken from the marinade and discard the marinade. Pat the chicken pieces dry with paper towels.
• Working one piece at a time, coat each chicken tenderloin in the flour mixture (shake off excess), dip into the beaten eggs, then press into the toasted Panko to adhere the crumbs. Place the coated pieces on the prepared baking sheet in a single layer without touching.
• Bake the chicken 18–25 minutes, until the thickest piece reaches 165°F and the coating is golden brown.
• Remove from the oven and serve immediately with extra pickles.