Chicken Tenders with Buttermilk Ranch Dipping Sauce

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Brine:

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

Seasoned Flour:

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

Egg Wash:

4 eggs, beaten

Panko Breading:

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

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

Chicken Tenders:

24 chicken tenders (about 2 2/3 pounds), tendons removed

Canola oil, for deep frying

Buttermilk Ranch Dipping Sauce

Buttermilk Ranch Dipping Sauce:

1 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk

3 tablespoons chopped fresh dill

2 teaspoons sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon kosher salt

4 to 5 turns fresh ground black pepper

Pinch of cayenne pepper