Pickle-Brined Chicken Tenders
These Pickle-Brined Chicken Tenders are crispy, juicy, and packed with tangy flavor! Perfect for game day or a fun dinner, they deliver unbeatable texture and taste.
Servings: 4 servings
Ingredients
- 2 cups pickle brine from your favorite jar of pickles
- 1 pound chicken tenders
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 eggs
- 1 cup breadcrumbs panko works great for extra crunch
- vegetable oil for frying
Instructions
- Pour your pickle brine into a bowl or a resealable bag, then add the chicken tenders. Make sure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor and tenderness.
- In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, black pepper, and salt. In a separate bowl, beat the eggs until smooth. In a third dish, place the breadcrumbs.
- Remove the chicken tenders from the brine and pat them dry with paper towels. Dip each tender first into the flour mixture, shaking off any excess. Then dip into the beaten eggs, and finally coat evenly with the breadcrumbs. Set the breaded tenders aside on a plate.
- In a large skillet or deep frying pan, pour enough vegetable oil to cover about 1 inch of the bottom. Heat the oil over medium-high heat until it reaches about 350°F (175°C). Test by dropping a small piece of bread into the oil—if it sizzles and browns quickly, you’re ready.
- Carefully place the coated chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry for about 3-4 minutes per side or until golden brown and cooked through (internal temperature of 165°F / 74°C). Use tongs to turn the tenders gently to maintain their crispy coating.
- Remove the cooked tenders and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite dipping sauces or alongside a fresh salad for a lighter meal.
Equipment
- Bowl
- Resealable bag
- Shallow Dish
- Large Skillet
- Tongs
- Paper Towels
Notes
- Use dill pickle brine for the best flavor and try making your own garlic dill pickles for a custom brine.
- Pat chicken dry before breading to help the coating stick and avoid sogginess.
- Maintain oil temperature while frying to keep tenders crispy and prevent greasiness.
- For extra crunch, use panko breadcrumbs or mix panko with regular breadcrumbs.
- Fry in batches to avoid overcrowding and lowering oil temperature.