Cut the breast pieces in half to form tenders and place in a plastic storage bag then add 1 cup of dill pickle juice.

Seal and store in the refrigerator to marinate 8 hours or overnight. When ready to cook the chicken tenders drain and discard the pickle juice used for the marinade.

Heat a large skillet over medium heat. Add 1/2 inch of cooking oil for frying and all to come to temperature.

Next, prepare the wet batter mixture by beating 1 egg together with buttermilk and water in a bowl.

Next, prepare the dry batter mixture by combining flour and seasonings together in a bowl. 

Line a sheet pan with foil. Dredge all of the chicken tenders by dipping into the dry batter mixture, then into the wet mixture and finally back into the dry mixture. Lightly shake to remove excess flour mixture. Place the dredged pieces on the lined sheet so they're handy for frying saving time.

Next add chicken tenders to cooking oil and fry 5-6 minutes per side or until browned as desired. Cook the chicken breast tenders in batches to avoid over crowding the pan. I cooked in two batches and had a total of 12 chicken tender pieces.

Next, prepare a separate sheet pan by lining with paper towels and placing a cooling rack on top. Place cooked chicken tenders on cooling rack to drain excess oils.

** Optional dipping sauce - Combine all ingredients in a small bowl and refrigerate until ready to serve. The dipping sauce can be made in advance if desired.