Pickle-Brined Chicken Tenders (Printable Version)

Chicken marinated in pickle brine, oven-baked or fried to a crisp golden finish for a flavorful bite.

# What You'll Need:

→ Chicken & Marinade

01 - 1 1/2 pounds chicken tenders
02 - 1 cup dill pickle brine
03 - 1/2 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/4 teaspoon smoked paprika
06 - 1/4 teaspoon black pepper

→ Breading

07 - 1 cup all-purpose flour
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 1 teaspoon paprika
11 - 2 large eggs
12 - 2 cups panko breadcrumbs

→ For Frying (optional)

13 - 2 cups vegetable oil

# Steps to Follow:

01 - Combine chicken tenders, pickle brine, garlic powder, onion powder, smoked paprika, and black pepper in a large bowl or zip-top bag. Mix to coat well and refrigerate for 1 to 4 hours.
02 - Preheat oven to 425°F, or heat vegetable oil in a deep skillet to 350°F for frying.
03 - Arrange three shallow bowls: one with flour, salt, black pepper, and paprika mixed together; one with beaten eggs; and one with panko breadcrumbs.
04 - Remove chicken from marinade and pat dry. Dredge each tender in flour mixture, then in beaten eggs, then in panko breadcrumbs, pressing gently for adhesion.
05 - Place breaded tenders on a parchment-lined baking sheet and spray lightly with oil. Bake at 425°F for 18–20 minutes, flipping halfway, until golden and cooked through.
06 - Fry breaded tenders in hot oil in batches for 3–4 minutes per side, until golden brown and cooked thoroughly. Drain on paper towels.
07 - Serve the chicken tenders hot with your preferred dipping sauce.

# Additional Tips::

01 -
  • Juicy flavorful chicken with minimal prep
  • Crispy oven-baked or fried finish
  • Perfect way to use up pickle brine from the fridge
  • Easy to adapt for gluten-free diets
  • Loved by kids and grownups alike
02 -
  • High in protein and lower in fat if oven-baked
  • Pickle brine is a zero-waste marinade loaded with flavor
  • These tenders freeze beautifully and reheat well in the oven or air fryer
03 -
  • Letting the breaded tenders rest before cooking helps the coating stick
  • Spritz with oil for oven baking to boost color and crunch
  • Always taste your pickle brine Some are saltier or tangier than others
  • Use a thermometer for pan frying so the oil stays hot enough for crisping but not so hot that the crust burns

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