Fill a large bowl with 1 quart of water and 2 tablespoons of salt. Stir to combine and the salt is absorbed. Add the chicken tenderloins and let them sit in the saltwater to brine for at least 15 minutes.

Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.

In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.

Remove chicken tenderloin from the brine. Then pat dry with paper towels.

Add chicken into the egg mixture, shake off the excess. Then dredge the chicken in the breadcrumb mixture.

Arrange chicken on the baking sheet. Then bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through.