Place your chicken tenders in a shallow dish or bowl and pour in the pickle brine. Cover and place in fridge for 2 hours.

Preheat your oven to 425°F. Spray a large oven-safe cooling rack with non-stick spray and place it over an 18 by 13-inch baking sheet.

In one dish, combine the flour and baking powder. In a second dish whisk the eggs. In a third dish, combine the panko bread crumbs, dried dill, garlic powder, salt and pepper.

Begin by dipping two chicken tenders at a time into the flour, ensuring they are evenly coated. Next, dip them into the whisked eggs. Finally, coat them in the panko mixture, pressing gently to ensure the crumbs adhere well. Shake off any excess coating.

Place the coated chicken tenders on the rack, ensuring there is space between each tender for even cooking.

Place in the preheated oven. Bake for 15-20 minutes, turning half way and you want the tenders to be golden brown.