Juicy tenders marinated in tangy brine, breaded, then fried to crunchy perfection for a savory bite.
# What You'll Need:
→ 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
# How To Make It:
01 - Place chicken tenders in a large bowl or zip-top bag and pour pickle brine over them. Cover and refrigerate for at least 4 hours, or overnight for maximum flavor.
02 - Remove chicken from the brine, pat thoroughly dry with paper towels, and discard the brine.
03 - In a shallow bowl, combine all-purpose flour, panko breadcrumbs, garlic powder, paprika, onion powder, black pepper, and kosher salt. Whisk until evenly mixed.
04 - In a separate bowl, whisk together eggs and milk until smooth.
05 - Dip each chicken tender in the egg wash, then dredge in the breading mixture, pressing firmly so the coating adheres well. Set tenders aside on a wire rack or tray.
06 - Add 1 to 2 inches of vegetable oil to a deep skillet or Dutch oven and heat to 350°F.
07 - Working in batches, fry the chicken tenders for 3 to 4 minutes per side, until golden brown and fully cooked with an internal temperature of 165°F.
08 - Transfer fried chicken to a paper towel-lined plate to drain excess oil. Serve hot with preferred dipping sauce.
