Crispy Chicken Tenders with Pickles

Pickle Brine Chicken Tenders take the classic family favorite to a whole new level with an ultra-crispy coating and tangy pickle brine marinade. These tenders soak in flavorful pickle juices, resulting in juicy, tender chicken with a punch of zest. Perfect for a quick weeknight dinner or casual gathering, they deliver irresistible crunch and amazing flavor every time.

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This recipe captures the irresistible combo of juicy chicken and tangy, crispy coating that has become a favorite comfort food. Using a mix of all-purpose flour and cornstarch with bold spices gives the breading an unbeatable crunch and flavor. Plus, frying to golden perfection makes these tenders a delicious crispy bite every time.

Ingredients

• Chicken & Marinade
  • 1 ½ lbs (680 g) chicken tenders (or boneless skinless chicken breasts, cut into strips)
  • 1 cup (240 ml) dill pickle brine (from a jar of pickles)
  • 1 teaspoon hot sauce (optional)
• Breading
  • 1 ½ cups (180 g) all-purpose flour
  • ½ cup (65 g) cornstarch
  • 1 ½ teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper (optional)
• To Fry
  • 2 large eggs
  • 2 tablespoons buttermilk (or non-dairy milk for DF option)
  • Vegetable oil, for frying

Instructions

1. Marinate the chicken

In a bowl, combine chicken tenders, pickle brine, and hot sauce (if using). Cover and refrigerate for at least 1 hour (up to 4 hours).

2. Prepare the chicken

Remove chicken from brine and pat dry with paper towels.

3. Mix the dry ingredients

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).

4. Prepare the egg wash

In a separate bowl, whisk eggs and buttermilk together.

5. Coat the chicken

Dredge each chicken tender in the flour mixture, then dip into the egg mixture, then back into the flour mixture, pressing firmly for a thick, crispy coating.

6. Heat the oil

Heat 2 inches (5 cm) of vegetable oil in a large skillet or Dutch oven to 350°F (175°C).

7. Fry the tenders

Fry the tenders in batches, 3–4 minutes per side until golden brown and cooked through. Drain on a wire rack or paper towel–lined plate.

8. Serve

Serve hot, with your favorite dipping sauce.

Zusatztipps für die Zubereitung

To ensure the crispiest texture, pat your chicken dry before breading and press the coating firmly onto each piece. Cooking oil temperature is key—keep it steady at 350°F (175°C) for even frying. For a lighter version, bake the tenders on an oiled rack at 425°F (220°C) for 18–20 minutes, flipping halfway through.

Varianten und Anpassungen

Customize your tenders by swapping dill pickle brine with bread-and-butter pickle brine for a sweeter kick. Add ½ cup (30 g) panko breadcrumbs to the flour mixture for extra crunch. For a dairy-free option, substitute buttermilk with your favorite non-dairy milk.

Serviervorschläge

These chicken tenders pair wonderfully with classic dipping sauces like ranch, honey mustard, or a spicy mayo to add an extra punch of flavor. Serve alongside crispy fries, a fresh salad, or your favorite veggie sides for a complete meal.

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With its extra crispy crust and zesty pickle-infused flavor, this recipe is sure to become a new favorite. Whether served at dinner or snack time, these tenders deliver big on taste and crunch without any fuss. Enjoy the simple pleasure of homemade comfort food with every golden bite.

Common Recipe Questions

→ What is pickle brine?

Pickle brine is the salty, flavored liquid that cucumbers sit in to become pickles. It typically includes vinegar, water, and various seasonings.

→ Can I bake these chicken tenders?

Yes, for a healthier option, you can bake the tenders at 425°F (220°C) on an oiled rack for 18–20 minutes.

→ Do I need to use buttermilk?

Buttermilk adds richness, but you can substitute it with non-dairy milk for a dairy-free option.

→ What sauces pair well with these tenders?

They pair wonderfully with ranch, honey mustard, or spicy mayo for dipping.

→ Can I use a different type of chicken?

Absolutely! You can use boneless skinless chicken breasts cut into strips if preferred.