Pickle Brined Chicken Tenders
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
4 servings
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Calories
3106 kcal
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Course
Main Course
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Cuisine
American
Pickle Brined Chicken Tenders
Description
Pickle Brined Chicken Tenders start with chicken tenderloins soaked in dill pickle juice for 8 hours, which brightens their flavor and helps retain moisture. After brining, the chicken is dried thoroughly, dipped in an egg wash seasoned with salt and pepper, and coated evenly with a blend of regular and panko breadcrumbs. The recipe offers two cooking methods: baking at 425°F with olive oil spray for a crisp crust or air frying at 400°F with flipping halfway through for even browning.
The final result is a tenders recipe where the exterior is crispy and golden, contrasting with the juicy, mildly tangy meat inside. The pickle juice imparts a subtle acidity that balances the breaded crunch. These tenders pair well with additional pickle juice on the side for dipping or classic condiments like ketchup or ranch dressing.
Leftovers can be stored airtight in the refrigerator for up to four days and reheated in a microwave, skillet, or air fryer. They can also be frozen either before or after cooking. For egg substitutes, a flax egg or lowfat buttermilk can replace the eggs in the breading step. Breadcrumbs can be swapped for gluten-free flours such as almond or oat flour if needed.
Ingredients
- 12 chicken tenderloin 1 ¼ pound total
- 1 ¼ cup dill pickle juice plus more for serving
- 2 egg
- ½ teaspoon kosher salt
- black pepper
- ½ cup seasoned breadcrumbs
- ½ cup panko breadcrumbs
- olive oil spray form
Instructions
- Place chicken in a shallow bowl and cover with the pickle juice. Cover and marinade for 8 hours in the fridge.
- Drain chicken and pat completely dry with paper towels. Discard the marinade.
- In a medium bowl, beat together the whole egg, egg white, salt and pepper to taste. In a shallow bowl combine the bread crumbs.
- Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess and place on a work surface. Generously spray both sides of the chicken with oil.
Oven Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Place the chicken onto the prepared baking sheet and spray the top generously. Bake in oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
Air Fryer Instructions
- Preheat the air fryer to 400°F.
- Working in batches, arrange a single layer of chicken in the air fryer basket. Cook for 10-12 minutes, flipping halfway, until cooked through, crispy and golden. Serve immediately with your favorite dipping sauce.
Notes
- Store leftovers in an airtight container and use within 4 days, reheating in microwave, skillet with olive oil, or air fryer.
- Freeze tenders before or after cooking; freeze on a flat dish first, then transfer to airtight bags; thaw overnight before cooking or reheating.
- Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or lowfat buttermilk as egg substitutes in the breading process.
- For gluten-free options, replace breadcrumbs with almond flour, oat flour, or only panko breadcrumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 3106 kcal
% Daily Value*
| Calories | 310.6kcal | 16% |
| Carbohydrates | 21.11g | 7% |
| Protein | 37.73g | 75% |
| Fat | 7.19g | 11% |
| Saturated Fat | 1.84g | 9% |
| Cholesterol | 177.99mg | 59% |
| Sodium | 1860.23mg | 78% |
| Potassium | 634.71mg | 14% |
| Fiber | 1.07g | 4% |
| Sugar | 1.41g | 3% |
| Vitamin A | 192.75IU | 4% |
| Vitamin C | 2.21mg | 2% |
| Calcium | 60.85mg | 6% |
| Iron | 2.04mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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