Crispy Chicken Tenders With Pickles

Few things evoke comfort and nostalgia like hot, golden chicken tenders fresh from the fryer. For these pickle brine chicken tenders, the secret lies in marinating the chicken in tangy dill pickle brine, infusing each bite with an irresistible flavor and tenderness. The result? Ultra-crispy, juicy tenders with a crowd-pleasing crunch that’s impossible to resist—perfect for game days, weeknight dinners, or whenever you crave something truly satisfying.

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Every bite of these tenders crackles with savory, spiced breading while the pickle brine shines through, making each piece uniquely tangy. Whether you serve them piled high for friends or set out a platter with a trio of dipping sauces, this recipe delivers all the crunch and flavor of your favorite chicken shack—made right in your own kitchen!

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.

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.

Remove chicken from brine and pat dry with paper towels.

3.

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

4.

In a separate bowl, whisk eggs and buttermilk together.

5.

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

7.

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 hot, with your favorite dipping sauce.

Zusatztipps für die Zubereitung

Bread the tenders just before frying for the crispiest results. Use a thermometer to maintain the oil temperature—if it’s too low, the tenders can become greasy; too high and the coating may burn before the chicken is cooked through.

Varianten und Anpassungen

For a dairy-free option, substitute the buttermilk with your favorite non-dairy milk. Add ½ cup (30 g) panko breadcrumbs to the breading mixture for an extra-crunchy coating, or experiment with bread-and-butter pickle brine for a touch of sweetness. Adjust the cayenne and hot sauce for more or less heat.

Serviervorschläge

Serve these tenders hot and crispy with ranch, honey mustard, or spicy mayo. They also make an excellent sandwich tucked into a warm bun with lettuce and pickles, or sliced on top of a bright, crunchy salad for a satisfying meal.

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Let every bite of these pickle brine chicken tenders remind you how a simple pantry trick can transform familiar comfort food into something extraordinary. Pair them with family, friends, and plenty of napkins—you’re in for a treat!

Recipe Questions & Answers

→ What is pickle brine?

Pickle brine is a solution made from vinegar, water, and salt, typically used to preserve cucumbers. It adds a tangy flavor to chicken when used as a marinade.

→ Can I bake the chicken tenders instead of frying?

Yes, you can bake them! Place the coated tenders on an oiled rack in the oven at 425°F (220°C) for about 18–20 minutes, flipping halfway for even cooking.

→ What dipping sauces pair well with these tenders?

These chicken tenders pair wonderfully with ranch dressing, honey mustard, or spicy mayo for an extra kick.

→ How long can I marinate the chicken?

You can marinate the chicken tenders for a minimum of 1 hour or up to 4 hours for a stronger flavor.

→ What can I use instead of buttermilk?

If you're looking for a dairy-free option, you can substitute buttermilk with any non-dairy milk or a mixture of milk with vinegar to mimic the tang.