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- 1 lb chicken tenders - 1 cup pickle juice - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - Salt and black pepper to taste - 1 cup breadcrumbs - Oil for frying Pickle brined chicken tenders require a few key ingredients to shine. First, use 1 lb of chicken tenders. They cook quickly and remain juicy. Next, grab 1 cup of pickle juice. This juice adds tang and moisture. You can use juice from your favorite pickles. Buttermilk is the next must-have. A cup of buttermilk helps tenderize the chicken. It adds a rich flavor too. For the coating, you'll need 1 cup of all-purpose flour. Then, mix in garlic powder, onion powder, smoked paprika, and cayenne pepper. This mix gives the chicken a nice kick. Adjust the cayenne level to your spice preference. Season the flour with salt and black pepper to taste. Lastly, use 1 cup of breadcrumbs for that perfect crunch. I recommend using Panko breadcrumbs. They offer extra texture and crispiness. Don’t forget the oil for frying! It helps to cook the tenders evenly. Be ready to enjoy a juicy and flavorful meal. You can find the full recipe for extra detail on the cooking process. To start, combine your chicken tenders with pickle juice in a bowl. Make sure the tenders are fully submerged. This step is key. Let the chicken brine for at least two hours in the fridge. For the best taste, aim for overnight. This helps the chicken absorb all that tangy flavor. Next, prepare the buttermilk mixture. Rinse the chicken lightly under cold water after brining. In a new bowl, mix one cup of buttermilk with a pinch of salt and black pepper. Soak the chicken tenders in this mix for about 30 minutes. This step keeps them juicy and moist. Now it’s time to coat the chicken. In a shallow dish, whisk together flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper. Take each chicken tender out of the buttermilk. Let any excess liquid drip off. Dredge them in the flour mixture, shaking off the extra. Then dip them back in the buttermilk. Finally, coat them in breadcrumbs. This two-step process adds crunch. Let’s get frying! Heat about half an inch of oil in a large skillet over medium-high heat. The oil must be hot before adding chicken. Carefully add the tenders in batches. Avoid overcrowding the pan. Fry each side for about 4-5 minutes. You want them golden brown and cooked through, reaching an internal temperature of 165°F. Once cooked, use a slotted spoon to transfer the tenders to a plate lined with paper towels. This drains excess oil and keeps them crispy. Serve your tasty chicken tenders hot. Enjoy them with dipping sauces like ranch or spicy aioli. You’re ready for a delicious meal! For the complete recipe, check out the Full Recipe link. To make your chicken tenders juicy, you need a good brine. I suggest marinating the chicken for at least 2 hours. For the best flavor, let it soak overnight. This longer time gives the chicken a great taste. For the brine, you can use different pickles. Dill pickles add a nice tang. Bread and butter pickles offer a sweeter taste. Try your favorite to see what you like best. The coating makes a big difference. Panko breadcrumbs are my top choice. They give a crunchy texture that regular breadcrumbs lack. If you want more crunch, double coat your tenders. Dip them in buttermilk, then flour, then back in the buttermilk, and finally in Panko. When frying, make sure the oil is hot. This helps create a crispy shell. Don't crowd the pan. Fry in batches for even cooking. Each side should take about 4-5 minutes. The right sauce can take your tenders up a notch. Ranch dressing pairs well with the tangy chicken. Spicy aioli also works great if you want a kick. If you want to make your own sauce, here’s a simple recipe. Mix equal parts mayo and yogurt. Add a squeeze of lemon juice and a pinch of garlic powder. This sauce is creamy and fresh! For the full recipe, check out the complete guide. Enjoy your cooking! {{image_2}} You can make chicken tenders in a healthier way. Baking is a great option instead of frying. To bake, preheat your oven to 425°F. Use a baking sheet lined with parchment paper for easy cleanup. Spray the tenders lightly with oil. Bake for about 20-25 minutes until golden brown and cooked through. This method reduces fat and keeps the tenders juicy. If you want to change ingredients for your diet, consider these swaps: - Use almond flour instead of all-purpose flour for a gluten-free option. - Substitute Greek yogurt for buttermilk for a lower-fat choice. You can boost flavor with fun spices and herbs. Try adding dried oregano, thyme, or cumin to the coating mix. These spices add depth and warmth to your tenders. You can also infuse flavors in the pickle brine. Add crushed garlic or chili flakes to the pickle juice for a kick. This extra step makes your tenders stand out. Chicken tenders pair well with many sides. Consider crispy fries or a fresh salad. Coleslaw also adds a nice crunch and tang. If you have leftovers, get creative! Chop the chicken and toss it in a salad or make a wrap with your favorite veggies. You can even add them to pasta for a quick meal. Enjoy these tasty options! To store your leftover pickle brined chicken tenders, place them in an airtight container. Make sure to cool them to room temperature before sealing. This helps keep them fresh. You can store them in the fridge for up to three days. After that, they may lose their great taste and texture. If you want to save some for later, freezing is a good option. First, let the cooked tenders cool completely. Then, wrap them in plastic wrap or place them in a freezer bag. Try to remove as much air as possible. They can last up to three months in the freezer. When you are ready to eat them, thaw them in the fridge overnight for best results. This keeps the meat juicy and tender. To reheat your chicken tenders, you want to keep them crispy. The best method is to use an oven. Preheat your oven to 375°F (190°C). Place the tenders on a baking sheet lined with parchment paper. Bake them for about 10-15 minutes. This way, the coating stays crunchy. Avoid microwave reheating, as it can make the coating soggy. Enjoy your tenders just as delicious as when they were first made! Pickle brining is soaking meat in pickle juice. This adds flavor and moisture. The acid in the juice breaks down meat fibers, making them tender. Using pickle brine makes chicken tenders juicy and full of taste. It is an easy way to enhance your dish with minimal effort. Yes, you can use other meats. Pork, turkey, or even firm fish work well. Just adjust cooking times as needed. Each type brings its unique flavor. However, chicken tenders are the most popular choice for this method. To make these tenders gluten-free, use alternatives. For flour, try almond or coconut flour. For breadcrumbs, use gluten-free options like crushed rice cereal or gluten-free panko. These swaps maintain crunchy texture while keeping the recipe safe for gluten-free diets. The best way to check doneness is by using a meat thermometer. Chicken should reach an internal temperature of 165°F. This ensures it is safe to eat. Always check the thickest part of the meat for accurate results. You can store leftovers in the fridge for about 3 days. Make sure to keep them in an airtight container. For longer storage, freezing is an option. Cooked chicken tenders can last up to 3 months in the freezer. Just reheat them properly to maintain their crunch. For the full recipe, check out the details above! In this article, I shared key steps to make delicious chicken tenders. We covered ingredients, from chicken and pickle juice to spices and coatings. I walked you through brining, coating, and frying to achieve that crispy texture. Remember, marinating longer gives more flavor, while choosing the right breadcrumbs enhances crunch. Embrace your creativity with flavors and serving ideas. Cooking can be fun! Enjoy your tender chicken and wow your friends or family.

Pickle Brined Chicken Tenders

Elevate your weeknight dinners with these Zesty Pickle Brined Chicken Tenders that are bursting with flavor! This recipe features tender chicken marinated in tangy pickle juice for a unique twist. With a crispy breadcrumb coating and easy frying method, these tenders are perfect for any meal or snack. Ready to impress your family and friends?
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Ingredients
  

1 lb chicken tenders

1 cup pickle juice (from your favorite pickles)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 cup breadcrumbs (Panko recommended for extra crunch)

Oil for frying

Instructions
 

Brine the Chicken: In a bowl, combine the chicken tenders and pickle juice. Ensure all the tenders are submerged and marinate for at least 2 hours in the refrigerator, or preferably overnight for deeper flavor.

    Prepare Buttermilk Mixture: After marinating, remove the chicken from the pickle juice and rinse lightly under cold water. In a separate bowl, mix the buttermilk with a dash of salt and black pepper. Add the chicken tenders to the buttermilk and let them soak for about 30 minutes to infuse moisture.

      Combine Dry Ingredients: In a shallow dish, whisk together the flour, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.

        Coat the Chicken: Take each chicken tender out of the buttermilk, allowing excess liquid to drip off. Dredge them thoroughly in the seasoned flour mixture, shaking off any excess flour. Then, dip them back in the buttermilk briefly and finish by coating them in breadcrumbs for a crunchy finish.

          Fry the Tenders: In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once the oil is hot, carefully add the chicken tenders in batches, avoiding overcrowding the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).

            Drain and Serve: Using a slotted spoon, transfer the cooked chicken tenders to a plate lined with paper towels to drain excess oil.

              Optional Serving Suggestion: Serve the chicken tenders with dipping sauces like ranch or a spicy aioli, alongside fries or a fresh salad.

                Prep Time, Total Time, Servings: 20 min | 2 hours (including marinating) | 4 servings