Using a mesh sieve, pour 1 cup of pickle brine into a wide baking dish or pan.
Add ½ a cup of water and mix well.
Place the chicken tenders in the pickle juice and turn to coat.
Cover the pan and refrigerate for 30 minutes.
Preheat your Traeger grill to 225* with the super smoke feature enabled.
Remove the chicken tenders from the brine and arrange on a wire rack over a tray or cookie sheet.
Season the tenders on both sides with Lillie’s Q Rub.
Place the tenders directly on the grates of the grill and close the lid.
Smoke the chicken tenderloins for 30 minutes until the internal temperature reaches 145*.
While the chicken smokes, prepare your breading ingredients.
Put the Lillie’s Pimento Cheese Kettle Chips in a gallon sized ziplock bag and remove the air.
Using a rolling pin or meat tenderizer, smash the chips until they resemble coarse breadcrumbs.
Transfer the chip crumbs to a shallow bowl.
In another shallow bowl, add the flour and season liberally with Lillie’s Q Rub.
In the third bowl, beat the eggs until well combined.
Preheat a large cast iron skillet with about 1 inch of oil on the stove or Traeger induction burner.
Remove the chicken from the grill.
Working in batches, bread the chicken tenderloins by first coating each piece in flour.
Then dip the floured chicken in beaten egg.
Finally, cover the chicken tenderloins in chip crumbs, coating generously.
Place the chicken tenderloins back on the wire rack as you bread them.
Check the oil temperature to ensure it is about 350* for optimal frying results.
In small batches, fry the breaded chicken tenderloins in the hot oil, turning once.
Pull the chicken from the oil when the internal temperature reaches 165*.
Place the cooked chicken tenderloins on a paper towel-lined plate briefly after frying and then transfer to a cookie sheet in the oven (at 200*) while cooking the remaining chicken tenderloins.
Once all the chicken is cooked, arrange the Lillie’s Pimento Cheese Kettle Chip coated chicken tenderloins on a platter and serve with a trio of Lillie’s dipping sauces.