Juicy chicken tenders marinated in pickle brine, breaded and fried until golden for a flavorful, crunchy bite.
# Components:
→ Chicken & Marinade
01 - 1.5 pounds chicken tenders
02 - 1 cup dill pickle brine
→ Breading
03 - 1 1/2 cups all-purpose flour
04 - 1 cup panko breadcrumbs
05 - 2 teaspoons garlic powder
06 - 2 teaspoons paprika
07 - 1 teaspoon onion powder
08 - 1 teaspoon black pepper
09 - 1 teaspoon kosher salt
→ Egg Wash
10 - 2 large eggs
11 - 2 tablespoons milk
→ Frying
12 - Vegetable oil, for frying
# Directions:
01 - Combine chicken tenders and pickle brine in a large bowl or zip-top bag. Ensure chicken is fully submerged, then cover and refrigerate for at least 4 hours, preferably overnight.
02 - Remove chicken from marinade and thoroughly pat dry with paper towels. Dispose of the used brine.
03 - In a shallow bowl, mix flour, panko breadcrumbs, garlic powder, paprika, onion powder, black pepper, and kosher salt until well blended.
04 - In a separate bowl, whisk together eggs and milk until smooth.
05 - Dip each chicken tender in the egg wash, then dredge thoroughly in the breading mixture, pressing to ensure an even coating. Set coated pieces on a wire rack or tray.
06 - Pour 1 to 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat oil to 350°F.
07 - Fry chicken tenders in batches for 3 to 4 minutes per side, or until golden brown and an instant-read thermometer reads 165°F at the center.
08 - Remove fried chicken to a plate lined with paper towels to drain excess oil. Serve hot with preferred dipping sauces.
