Potato Chip Chicken Tenders

1. Rinse and dry the chicken and poke several holes in each piece with a fork. Mix the brine ingredients in a medium bowl and add the chicken. Cover and refrigerate for at least 4 hours or overnight. 2. Remove the chicken from the refrigerator and let rest for 30 minutes, or until it comes to room temperature. 3. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. 4. Add the chips, cornmeal, and pepper to a shallow dish and mix to combine. In a separate bowl, whisk the eggs and buttermilk. Working with one piece at a time, dredge the chicken through the egg mixture and immediately dredge it through the chip coating, pressing gently to seal the coating on each side. Place on the pan and continue until all tenders are coated. 5. Bake for 18-20 minutes in the oven, carefully flipping the tenders with a flat spatula halfway through the cooking time. 6. Make the sauce while the chicken is cooking by mixing together all ingredients in a small bowl. 7. Serve the tenders while warm with sauce on the side. Enjoy!