Place chicken tenders in a bowl and submerge in dill pickle brine for at least 30 minutes.

Preheat oven to 425F (220C) and line a baking sheet with parchment paper.

In a shallow dish, combine panko, grated Parmesan, dried dill, garlic powder, and black pepper.

Place flour in a second shallow dish and beaten egg in a third shallow dish.

Remove chicken from brine and pat dry with paper towels.

Dredge each piece of chicken in flour, then dip in egg, and finally coat thoroughly with the Parmesan panko mixture.

Arrange chicken on the prepared baking sheet in a single layer.

Bake for 12 to 15 minutes, flipping halfway through, until the internal temperature reaches 165F and the crust is golden brown.