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Pickle Brined Chicken Tenders

Pickle Brined Chicken Tenders

Craving something crispy and flavorful? Try these **Pickle Brined Chicken Tenders** for a dish that’s easy to make and impossible to resist. The juicy tenders, brined in tangy pickle juice, are coated and fried to perfection, creating a delightful crunch with each bite. Perfect for dinner or a snack, make this a staple in your kitchen!
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Prep Time 1 hour 10 minutes
Cook Time 8 minutes
Total Time 1 hour 18 minutes
Servings: 6 servings
Course: Appetizers, Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1.5 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper
  • 0.5 teaspoon garlic powder
  • Vegetable oil For frying.

Equipment

  • Deep-Frying Thermometer

Method
 

  1. Cut **chicken** into strips. Place in a large zip-top bag with **pickle juice**. Refrigerate for 4 to 8 hours.
  2. Remove **chicken** from **pickle juice** and place in a medium bowl. Add **buttermilk** and **hot sauce**. Stir to coat **chicken** well. Refrigerate for 1 hour.
  3. In a pie plate or shallow bowl, stir together **flour**, **cornstarch**, **paprika**, **salt**, **pepper**, and **garlic powder**.
  4. Remove **chicken** from **buttermilk** and coat well in **flour** mixture. Place on a baking sheet lined with wax paper or parchment paper. Let sit 20 to 30 minutes.
  5. Pour 2 inches of **oil** into a Dutch oven. Heat **oil** to 350 degrees. Working in batches of about 4 to 5 **chicken tenders**, fry **chicken tenders** for 3 to 4 minutes per side. Place on a paper towel-lined plate.

Notes

  • Tip 1: Store leftover tenders in an airtight container in the fridge. They stay fresh for up to three days, though they are best enjoyed fresh.
  • Tip 2: You can freeze cooked tenders for up to three months. Just ensure they are fully cooled and wrapped well to prevent freezer burn.
  • Tip 3: These tenders go wonderfully with homemade coleslaw or a light vinaigrette salad. They also pair well with crispy fries or a refreshing cucumber salad.
  • Tip 4: If you prefer milder flavors, reduce the amount of hot sauce in the buttermilk mixture. Alternatively, add cayenne pepper to the flour for an extra kick.
  • Tip 5: Experiment with different spices in the flour mixture, like cayenne for heat or Italian herbs for a twist on flavor.