Brine chicken by measuring water into a gallon-sized freezer bag. Stir in kosher salt until dissolved and add chicken tenders. Seal baggie, lay in baking dish, and refrigerate for 15 minutes to 1 hour.
Measure flour into a shallow bowl. Stir in ¾ teaspoon salt and pepper, to taste.
Crack eggs into another bowl and beat with a splash of milk. Season with a few dashes of hot pepper sauce, if desired.
Measure panko breadcrumbs into a third bowl. Stir in 1 ½ teaspoons garlic salt and pepper, to taste.
Preheat oven to 375°F. Line a large baking sheet with parchment paper. Drain the salt water from the chicken tenders; rinse chicken with cool water and pat dry with paper towels. Dredge one chicken tender in flour, evenly coating it on all sides. Shake off the excess flour and dip the tender in egg. Then dredge it in panko breadcrumbs, patting the crumbs into both sides. Lay the chicken on the prepared baking sheet and repeat with the remaining tenders.
Bake for 20 to 25 minutes or until the chicken is just cooked through. If desired, broil for 1 to 3 minutes (watching carefully) until golden brown on top. Serve with desired dipping sauce.
If starting with boneless skinless chicken breasts, you may slice them into long strips yourself. You may also use boneless skinless chicken thighs for this recipe, if you wish.FOR THE HONEY MUSTARD DIPPING SAUCE: Combine ¼ cup Greek yogurt, 2 tablespoons honey (plus more to taste, if desired), 1 tablespoon prepared yellow mustard, 1 tablespoon Dijon mustard, and ⅛ teaspoon salt in a small bowl. Whisk until smooth. Cover and refrigerate until ready to serve.