Recipe From: Laura
One day Ashlyn pulled out a cookbook from one of my favorite chefs. She really wanted to make these chicken tenders but I had several different chicken tender recipes already. But then it dawned on me! Even if your dear daughter wants to make the same thing again and again, just do it! The memories and building her (or his) cooking skills are worth it. How many times did I make the same cookies over and over with mom ? Or even grandma? Doesn't matter what it is, if it gets your kiddos in the kitchen making a fun mess and all, then go for it! Build that beautiful memory and help strengthen their love for cookin . Glad to have fond memories of cooking & baking goodies in Beejs and G. Browns kitchen.
Okay! Back to these chicken tenders.... I just gotta say move ova finga lickin chick'n --A brand new broads in town ! 
This famous chef who published this recipe, her "claim to fame" is that she replicated Chick-Fil-A's chicken sandwich. Brineing the chicken definitely gave it a pop of flavor ..... OH! and the sauce ! Reminds me of R.Robin campfire sauce . Mmmmm.... !! Its sure to put a pep in your step ! Pure ScrumptiousNess! So glad we made em. Peace out. 
Enjoy .
**Plan ahead for brineing since these take at least 4 hrs or more to soak.**
CHICKEN
2 c. cold water
2 TBSP. plus 3/4 tsp salt
2 tsp. sugar
4-6 c. avocado oil (or veggie oil)
BATTER
1 large egg
1/2 cup buttermilk (or reg. milk)
BREADING
1 1/2 cup all purpose flour
3 TBSP cornstarch
1 1/2 tsp. baking powder
1 tsp. garlic powder
1 TBSP black pepper
1 tsp. paprika
SAUCE
4-5 TBSP BBQ sauce
2 tsp. dijon mustard
6 hamburger buns
pickles
To make the chicken: Put breasts in a ziplock bag. With a meat mallet or rolling pin, pound them to 1/4 in. thickness. Cut each breast in half. Pour cold water into med. bowl; add 2 TBSP salt and sugar and whisk til dissolved. Put chicken breasts in brine, cover bowl, refrigerate 4 hours up to overnight.
Line plate with paper towels. Pour oil in large, sided pot or dutch oven
til it reaches a depth of 1 in. Heat
over med. high heat til shimmering.
In med. bowl, whisk egg and milk til combined. In another bowl, whisk flour, cornstarch,
baking powder, garlic powder, pepper, paprika and rest of the 3/4 tsp salt.
Drizzle 4 Tbsp. of the egg mixture into flour mixture & mix with fork til
flour mixture is evenly clumpy. Line the
baking sheet with parchment for easy clean up. Remove chicken from brine &
pat dry with paper towels. One at a time, dip each piece into egg mixture,
letting any excess drip off, then into flour mixture, turning a few times &
pressing firmly so the clumps adhere. Set breaded chicken on a lined baking
sheet & repeat with the rest of the pieces. Carefully put a few pieces of
breaded chicken tinto hot oil without crowding the pot. Cook, turning a few
times til golden brown and crispy on
both sides, 4-5 min. total. Put cooked chicken on a paper towel to drain. Fry
the rest of the breasts in the same manner, adjusting the heat as necessary to
maintain temp. of the oil.
Make the sauce: In a small bowl, whisk mayo, BBQ sauce, and
mustard. Assemble sandwiches: Spread
sauce on top of chicken and buns. Top each bottom bun with crispy chicken &
pickles. Serve right away.
***we luv Sir Kennsingtons brand of mayo since the base is a sunflower oil. Its healthier than soybean oil and tastes even better than regular mayo***
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