The recipe for the brine used for the chicken finger marinade is:

About 12 oz of Mono sodium Glutamate
1 gallon of water

It is made at every shift in containers. They are called Marinade waters.
When marinating buckets are loaded, they are loaded with three bags of chicken tenders each.
12-16 containers if I remember correctly.

They sit in the walk in cooler for up to 36 hours marinating.

I kid you not.

The chicken tenders are dipped in a milk and egg, egg wash and then dredged in a basket of flour.

The flour is special in that it is a fine texture. I believe it is not all purpose flour. I am reaching a little too far maybe when describing the flour, but it may be pastry flour. On the other hand, I am simply guessing that pastry flour is fine, and bread flour is rough.

I used to work there.