I used to make this all the time, and actually fry it. It kind of grosses me out to think about. But it was always one of our favorites, so when we switched to clean eating, I had to find a way to make it. Here is how it turned out (spoiler alert: awesome).

Ingredients
jar of thin sliced dill pickles (the long, flat sandwich ones)
package of skinless chicken tenderloins
buttermilk
2-3 t dry mustard
1 t onion powder
1 t garlic powder
1/4 t sea salt
1/2 t black pepper
1/4 t cayenne pepper
panko (japanese bread crumbs)

1. Place 3 pickle slices in the bottom of a freezer safe plastic container. Top with 3 tenders, and continue layers until you have used all of the chicken. Top with pickles, and pour the juice from the pickles into the container. Either freeze or let brine overnight. (If you freeze this, just let it unthaw the night before you plan on cooking).
2. At least 4 hours before you will cook this, pour out most of the pickle juice and pour buttermilk on top. Place back in the fridge (If you are making this and have to be at work 4 hours before dinner, just pour the buttermilk on before you go to work. And then, contact me about the financial opportunity of AdvoCare. Ha. Product placement?)
3. Preheat oven to 450. Lightly mist a baking dish or cookie sheet.
4. Mix spices in a small bowl.
5. Pour chicken and marinade into a strainer (in the sink, preferably, so you don’t make a disgusting mess).
6. One by one, sprinkle tenders with spice mixture, then coat in panko. Place in the baking dish.
7. Spritz with cooking spray (pretend it’s hairspray. So much more fun).
8. Bake for 10-12 minutes, then flip carefully with tongs. Bake another 12-15 minutes.

We usually have sweet potato fries, grilled asparagus, or green beans with these. And they’re awesome. Batman eats these UP.

Thanks for reading. Y’all be sure to e-mail me with any suggestions or requests, I would love some input. Happy early Father’s Day!!!

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