Pickle-Brined Chicken Tenders

Pickle-Brined Chicken Tenders

Brining boosts these flavor of this ultra-tender Pickle-Brined Chicken Tenders.

Pickle-Brined Chicken Tenders
Makes 8 servings
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  1. 1 cup dill pickle juice*
  2. 8 chicken tenderloins
  3. Vegetable oil, for frying
  4. 1 cup all-purpose flour
  5. 1½ teaspoons kosher salt
  6. 1 teaspoon ground black pepper
  7. ¾ teaspoon onion powder
  8. 1 cup whole buttermilk
  9. Dill pickle slices, buttermilk biscuits, honey mustard, to serve
  1. In a resealable plastic bag, combine pickle juice and chicken. Seal bag; refrigerate for at least 6 hours or up to 8 hours.
  2. In a small Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a shallow dish, stir together flour, salt, pepper, and onion powder. In a medium bowl, place buttermilk. Remove chicken from marinade; discard marinade. Working in batches, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk; dredge in flour mixture again, pressing gently to adhere coating. Place chicken on a wire rack.
  4. Fry chicken in batches until a meat thermometer inserted in thickest portion registers 165°, about 8 minutes, turning occasionally. Let drain on paper towels. Sprinkle with additional salt and pepper. Serve with pickles, biscuits, and honey mustard, if desired.
  1. *We used Mt. Olive Dill Pickle Slices.
Taste of the South https://www.tasteofthesouthmagazine.com/

 Find more great recipes like this one in Taste of the South‘s January/February 2017 issue!


    • Hi June! You can bake this in the oven, but you won’t get the exact crispy skin that you would find if it was fried. To do this, brine normally, but pat the chicken tenders dry after brining. Then coat them with egg or mayonnaise, and roll in bread crumbs. Bake at 425 and begin checking for doneness at 15 minutes.


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