Pickle Juice Chicken Tenders (Printer-Friendly)

Tender chicken infused with pickle brine and fried to crispy perfection. A bold twist on Southern classics.

# What You’ll Need to Cook:

01 - 1 lb chicken tenders, fresh or thawed, trimmed

02 - 1 cup pickle juice, enough to cover the chicken

03 - 1 cup all-purpose flour

04 - 1 teaspoon paprika

05 - 1 teaspoon garlic powder

06 - Salt and pepper, to taste

07 - Vegetable oil, for frying

01 - Place chicken tenders in a bowl and pour pickle juice over them. Cover and refrigerate for at least 30 minutes, up to 2 hours.

02 - In a shallow dish, combine flour, paprika, garlic powder, salt, and pepper.

03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing lightly to adhere.

04 - In a large skillet, heat vegetable oil over medium-high heat until shimmering.

05 - Fry the coated chicken tenders for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels.

06 - Enjoy immediately with your favorite dipping sauces or a side salad.

01 - Pickle juice not only flavors but also tenderizes the chicken.

02 - Patting the chicken dry before coating helps get extra crispiness.

03 - Use a meat thermometer to ensure chicken reaches 165°F for safety.