Pickle Juice Marinated Chicken Tenders

Pickle Juice Marinated Chicken Tenders

These juicy and flavorful chicken tenders get a surprising boost from a pickle juice marinade.

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into tenders (about 12 strips)
• 1 ½ cups pickle juice (reserve some for dipping, optional)
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• ½ cup seasoned breadcrumbs
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and freshly ground black pepper, to taste
• Cooking spray

Cooking Guide:

1. Marinate the Chicken: In a shallow dish or resealable plastic bag, combine the pickle juice with the chicken tenders. Cover or seal and marinate in the refrigerator for at least 4 hours, or up to overnight.
2. Prepare the Coating: In a shallow dish, whisk together the flour, paprika, garlic powder, and onion powder. In another shallow dish, beat the eggs. In a third shallow dish, combine the panko and seasoned breadcrumbs.
3. Bread the Chicken: Remove the chicken tenders from the marinade and discard the marinade (Tip: You can reserve some for dipping later if you like a strong pickle flavor). Dredge each chicken tender in the flour mixture, then dip it in the beaten egg, and finally coat it in the panko breadcrumb mixture. Season with salt and pepper to taste.
4. Cooking Options: You can choose how you’d like to cook your tenders:
   • Pan-frying: Heat about ¼ inch of oil in a large skillet over medium heat. Fry the chicken tenders for 3-4 minutes per side, or until golden brown and cooked through.
   • Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spray the chicken tenders with cooking spray and bake for 15-20 minutes, or until golden brown and cooked through.
   • Air-frying: Preheat your air fryer to 400°F (200°C). Lightly spray the chicken tenders with cooking spray and cook for 10-12 minutes, or until golden brown and cooked through, shaking the basket halfway through.
5. Serve: Let the chicken tenders cool slightly before serving. Enjoy them with your favorite dipping sauces, like ketchup, ranch dressing, honey mustard, or even leftover pickle juice for an extra tangy kick.

Tips:

• Use fresh chicken tenders for the best results.
• Don’t marinate the chicken for longer than 24 hours, as the pickle juice can make the chicken tough.
• If the breadcrumbs seem too thick, pulse them in a food processor a few times to create a finer crumb.
• For a spicier kick, add a pinch of cayenne pepper to the flour mixture.
• Leftover chicken tenders can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a skillet or oven until warmed through.