Description
Pickle-Brined Chicken Tenders are the perfect combination of tangy, tender, and crispy. Soaked in a flavorful brine of pickle juice and buttermilk, these tenders are fried to golden perfection and served with crispy fried pickle chips. For an added kick, drizzle them with spicy hot honey—perfect for any Southern gathering or a delicious comfort meal.
Ingredients
Units
Scale
- For the Marinade:
- 1/2 cup spicy dill pickle juice (from a 24-oz jar)
- 1 large egg
- 1 cup whole buttermilk
- For the Chicken:
- 2 lbs chicken breast tenders
- 2 cups self-rising flour
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper (plus more for serving)
- 1/2 teaspoon cayenne pepper (optional)
- Peanut or vegetable oil for frying
- For the Pickles:
- 1 cup spicy dill pickle chips
- 1/2 cup buttermilk (remaining from marinade)
- For Garnish:
- Honey (for drizzling)
Instructions
- Prepare the Marinade:
In a medium bowl, whisk together pickle juice, egg, and 1 cup of buttermilk until smooth. Add the chicken tenders to the mixture, cover, and chill for at least 30 minutes or up to 4 hours. - Prepare the Oil:
Heat peanut or vegetable oil in a large cast-iron skillet or Dutch oven to a depth of 1½ inches. Heat over medium-high until the oil reaches 350°F (approximately 10 minutes). - Coat the Chicken:
In a shallow bowl, combine flour, seasoned salt, black pepper, cayenne pepper (if desired), and 3 tablespoons of the marinade. Remove chicken from the marinade (reserve the marinade) and dredge each tender in the flour mixture, patting to coat evenly. Shake off excess flour and place on a plate. - Fry the Chicken:
Working in batches, fry the breaded chicken tenders in the hot oil, turning occasionally, for 4–6 minutes per batch, or until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate to drain. Let the oil return to 350°F between batches. - Fry the Pickles:
Combine the remaining pickle chips and buttermilk in a small bowl. Use a slotted spoon to transfer the pickles to the flour mixture, coating evenly. Fry the pickles in the hot oil until golden brown (approximately 2 minutes). Drain on paper towels. - Serve:
Arrange the fried chicken tenders and fried pickle chips on a platter. Sprinkle with black pepper and drizzle with honey. Serve with additional pickle chips on the side if desired.
- Category: Lunch