Print

Pickle-Brined Chicken Tenders Recipe

Print Recipe

★★★★★

4.7 from 117 reviews

Pickle-Brined Chicken Tenders are crispy, flavorful chicken strips marinated in tangy pickle brine to ensure maximum tenderness and a unique zest. Breaded with a blend of seasoned flour, eggs, and crunchy panko breadcrumbs, then fried to golden perfection, these tenders make a perfect appetizer or main dish paired with your favorite dipping sauces.

Ingredients

Scale

Brine

  • 2 cups pickle brine from your favorite jar of pickles
  • 1 pound chicken tenders

Breading

  • 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)

For Frying

  • Vegetable oil for frying

Instructions

  1. Brine the Chicken: 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.
  2. Prepare Breading Stations: 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.
  3. Coat the Chicken: Remove the chicken tenders from the brine and pat them dry with paper towels. Dip each tender first into the seasoned 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.
  4. Heat the Oil: 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.
  5. Fry the Tenders: 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.
  6. Drain and Serve: 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.

Notes

  • Brining the chicken in pickle brine not only adds flavor but helps tenderize the meat.
  • Patting the chicken dry before breading ensures the coating sticks properly and stays crispy.
  • Use a thermometer to monitor oil temperature for even frying and to prevent greasiness.
  • Do not overcrowd the pan when frying to maintain oil temperature and achieve crispiness.
  • For a healthier alternative, bake the breaded tenders at 425°F (220°C) for 20-25 minutes, flipping halfway.

Keywords: Pickle brined chicken tenders, crispy chicken tenders, fried chicken tenders, pickle marinade, panko breadcrumb chicken, easy chicken recipe

Find it online: https://nataliereeve.com/pickle-brined-chicken-tenders-recipe/