Name: Pickle-Brined Chicken Tenders Recipe
Prep time: 1 h 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
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

Jump to Recipe

Introduction

Pickle-brined chicken tenders offer a unique twist on a classic favorite, delivering juicy, tender meat with a perfect tangy crunch. This easy recipe uses pickle brine to infuse the chicken with flavor before frying to golden perfection.

The image shows a close-up of a pile of golden brown, crispy fried chicken tenders stacked in a white bowl. The tenders have a crunchy texture with a well-breaded crust that is slightly browned and speckled with dark spots from frying, giving them a crunchy look. Small green herb pieces are sprinkled on top, adding a fresh color contrast. The background is a white marbled texture, enhancing the warm tones of the chicken. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Pour the pickle brine into a bowl or resealable bag, then add the chicken tenders. Ensure they are fully submerged. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor and tenderness.
Step 2: 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.
Step 3: Remove the chicken tenders from the brine and pat them dry with paper towels. Dip each tender first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat evenly with the breadcrumbs. Set the breaded tenders aside on a plate.
Step 4: In a large skillet or deep frying pan, pour enough vegetable oil to cover about 1 inch of the bottom. Heat over medium-high heat until it reaches about 350°F (175°C). Test readiness by dropping a small piece of bread into the oil—it should sizzle and brown quickly.
Step 5: Carefully place the coated chicken tenders in the hot oil without overcrowding the pan. Fry for 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F / 74°C). Use tongs to turn gently to keep the coating crispy.
Step 6: Remove the cooked tenders and place them on a plate lined with paper towels to absorb excess oil. Serve hot with your favorite dipping sauces or a fresh salad.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of regular ones.
Try different pickle brines like spicy or dill for varied flavors.
If you prefer baked tenders, cook them at 400°F (200°C) for about 20 minutes, flipping halfway through.
Make sure to pat the chicken dry well after brining; excess moisture prevents a crispy coating.

Storage

Store leftover chicken tenders in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for about 10 minutes to retain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

A close-up view of several crispy fried chicken strips stacked in a white bowl lined with white paper, each strip showing a golden brown crunchy texture with a mix of light and darker spots from frying, sprinkled with small pieces of green herbs on top and scattered around, highlighting the rough, crumbly coating and tender white chicken inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pickle brine or homemade brine for this recipe?

Yes, fresh or homemade pickle brine works well and lets you customize the flavor exactly to your liking.

What if I don’t have a thermometer for frying oil?

You can test the oil by dropping a small piece of bread into it. If it sizzles actively and browns within a minute or so, the oil is ready for frying.