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In a large bowl, combine water, Pickle juice, Paprika, Salt, and Black Pepper. Whisk the mixture until well combined. Add raw chicken , mix well. Cover and marinade for a few hours.
In a separate large bowl, combine the following: Flour, Lawry's seasoning, Garlic powder, Onion powder, parsley, Garlic and herb seasoning, and Black pepper
Take each marinated chicken tender and dredge it in the flour mixture, ensuring it's generously coated on both. Place on a wire rack to rest.
Heat oil to 370 degrees. Fry until they are browned on both sides, approximately 6-8 minutes in total. The internal temperature should be 165 degrees with a meat thermometer.
Once cooked, remove the tenders from the skillet and place them on paper towels to drain any excess oil.
In a bowl, mix the following: Melted butter, grated Parmesan cheese, Parsley, and Garlic powder. Dredge the tenders in the mixture.
Toast brioche buns in some butter, slather with mayo and a slice of tomato. Add the chicken and extra garlic sauce and top off with the bun.