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Crispy Pickle Brine Fried Chicken Tenders

crispy pickle brine fried chicken tenders - featured image
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These crispy pickle brine fried chicken tenders are juicy, flavorful, and have a crunchy golden crust with a tangy hint from the pickle brine soak. Perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken tenders
  • 1 cup dill pickle juice (pickle brine)
  • 1/2 cup buttermilk
  • 1.5 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • About 3 cups vegetable oil, peanut oil, or canola oil for frying

Instructions

  1. In a large bowl, combine 1 cup pickle brine and 1/2 cup buttermilk. Add chicken tenders, fully submerge, cover and refrigerate for at least 1 hour, ideally 2-3 hours.
  2. In a shallow bowl, mix 1.5 cups all-purpose flour, 1/2 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper (optional), 1 teaspoon salt, and 1/2 teaspoon black pepper.
  3. In a second bowl, beat 2 large eggs until smooth.
  4. Remove chicken tenders from marinade and pat dry lightly with paper towels.
  5. Dip each tender into beaten eggs, letting excess drip off, then dredge thoroughly in the seasoned flour mixture, pressing gently to adhere.
  6. Place breaded chicken on a plate or wire rack while heating oil.
  7. Heat about 3 cups of oil in a deep fryer or heavy pot to 350°F (175°C). Maintain temperature with a thermometer.
  8. Fry chicken tenders in batches, avoiding overcrowding, for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Flip once halfway through.
  9. Transfer fried tenders to a wire rack set over a baking sheet to drain excess oil and keep crust crispy. Let rest for 5 minutes before serving.

Notes

Maintain oil temperature at 350°F to avoid greasy or burnt crust. Pat chicken dry before breading to help coating stick. Rest fried tenders on wire rack to keep crust crispy. For extra crunch, double-dip in egg and flour mixture. Air fryer option: cook at 400°F for 10-12 minutes, flipping halfway.

Nutrition

Keywords: fried chicken tenders, pickle brine chicken, crispy chicken, quick dinner, easy fried chicken, tangy chicken tenders

Find it online: https://blairrecipes.com/crispy-pickle-brine-fried-chicken-tenders-recipe-for-juicy-flavor/