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Prepare chicken breast into roughly 100g strips
Season the meat with salt, black pepper, onion powder and garlic powder and coat with a light dusting of flour.
Whisk 1 egg and add 15ml of pickle juice, dunk the chicken and then coat with crushed cornflakes that have been seasoned with salt, pepper and garlic powder.
Lightly spray with cooking spray and cook in the oven at 360F for 12-14mins
Prep the high protein ranch sauce by combining the following 1 cup of Low fat Greek Yogurt, Pinch of Salt, Pinch of Garlic powder and 1 Tbsp Ranch powder.
On a medium high heat, combine the low calorie BBQ sauce, honey and lemon juice until sticky consistency. evenly coat the tenders in the sauce.
Serve with the side of ranch dipping sauce and enjoy!