Chicken Tenders with Buttermilk Ranch Dipping Sauce

Ingredients

• 1 quart water
• 1/2 cup kosher salt
• 1/4 cup sugar
• 1 bay leaf
• 4 whole peeled garlic cloves
• 3/4 teaspoon whole black peppercorns
• 1/2 lemon
• 2 quarts ice cubes
• 1/2 cup buttermilk
• 1/4 cup pickle juice
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 teaspoon paprika
• Kosher salt and freshly ground black pepper, for seasoning
• 4 eggs, beaten
• 3 cups panko breadcrumbs
• 1 cup cornstarch
• 1 1/2 tablespoons dried oregano
• 1 1/2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 1 tablespoon paprika
• Kosher salt and freshly ground black pepper, for seasoning
• 1/2 cup fajita seasoning
• 1 1/2 teaspoons garlic salt
• 1 1/2 teaspoons chili powder
• 1 tablespoon superfine sugar
• 1 tablespoon freshly ground black pepper
• 3/4 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 24 chicken tenders (about 2 2/3 pounds), tendons removed
• Canola oil, for deep frying
• Buttermilk Ranch Dipping Sauce
• 1 cup mayonnaise

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