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Servings 4 people

Ingredients
  

  • 1 lbs Chicken Tenderloins
  • 1 1/2 cup Pickle brine, or enough to cover chicken
  • 1/4 tsp Cayenne
  • 1/2 tsp Black Pepper for pickle brine
  • 1/2 tsp Salt for pickle brine
  • 1/2 cup All-Purpose Flour for dredging
  • 3 tbsp Yellow Mustard
  • 1 cup Pank Breadcrumbs
  • 1/2 tsp Ground Mustard
  • 1/2 tsp Salt for panko mixture seasoning
  • Cooking Oil Mist for baking sheet

Instructions
 

Brine the Chicken Tenderloins

  • Place the chicken tenderloins in a shallow dish or sealable freezer bag and pour in pickle brine, enough to fully cover chicken. Add cayenne, salt and pepper and ensure the chicken is coated.
  • Refrigerate to brine for about two (2) hours.

Preheat and Prepare the Chicken Tenderloins

  • Preheat your oven to 400°F on the convection/fan setting.
  • Set out three shallow dishes: one with all-purpose flour, for dredging, one with the yellow mustard, and one with panko breadcrumbs mixed with ground mustard and salt.
  • Remove the chicken from the brine mixture and pat dry.
  • Dredge each piece of chicken in the flour, shaking off excess. Coat thoroughly in the mustard, then press into the seasoned panko mixture until fully coated.
  • Prepare a baking sheet by misting it with cooking oil.
  • Arrange the tenders in a single layer on a baking sheet, leaving space between pieces so air can circulate.
  • Convection bake for about 15 minutes, flipping halfway through. Check internal temperature with a meat thermometer.

Notes

Brine time can flex from 1-4 hours depending on how much time you have — 2 hours is the sweet spot for flavor without over-tenderizing. Mustard amount can be adjusted from 2-4 tbsp depending on how thick a coating you like. If your oven doesn't have a true convection/fan setting, add 3-5 minutes to the bake time and check doneness a bit earlier just in case. Ovens vary, so start checking temperature at the 13-minute mark.