Pour pickle juice and buttermilk over tenders in a bowl. Chill 20 minutes while you preheat the oven to 425°F.

Mix panko, crushed pickles, garlic powder, paprika, salt, and pepper on a plate.

Beat eggs in a shallow bowl. Remove tenders from brine and shake off excess.

Dip each tender in egg, then press firmly into the panko mix.

Place on a greased baking sheet and brush or spray lightly with oil.

Bake 12–15 minutes, flip once, until golden and cooked through.