Pickle-Brined Chicken tenders have a burst of flavor from pickle juice and are so juicy and tender. I love them dipped in honey mustard or BBQ sauce. Chicken tenders never tasted so good!
Equipment
- Deep-Frying Thermometer
Ingredients
- ▢3 boneless, skinless chicken breasts
- ▢1 cup dill pickle juice
- ▢1 cup buttermilk
- ▢1 tablespoon hot sauce
- ▢1 1/2 cups all-purpose flour
- ▢2 tablespoons cornstarch
- ▢1 teaspoon paprika
- ▢1/2 teaspoon salt
- ▢1/2 teaspoon pepper
- ▢1/2 teaspoon garlic powder
- ▢Vegetable oil
Instructions
- Cut chicken into strips. Place in a large ziptop bag with pickle juice. Refrigerate for 4 to 8 hours.
- 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.
- In a pie plate or shallow bowl, stir together flour, cornstarch, paprika, salt, pepper, and garlic powder.
- 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.
- 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.
Nutrition
Calories: 322kcal
