Brining boosts these flavor of this ultra-tender Pickle-Brined Chicken Tenders.
Pickle-Brined Chicken Tenders
Makes 8 servings
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- 1 cup dill pickle juice*
- 8 chicken tenderloins
- Vegetable oil, for frying
- 1 cup all-purpose flour
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- ¾ teaspoon onion powder
- 1 cup whole buttermilk
- Dill pickle slices, buttermilk biscuits, honey mustard, to serve
- In a resealable plastic bag, combine pickle juice and chicken. Seal bag; refrigerate for at least 6 hours or up to 8 hours.
- In a small Dutch oven, pour oil to halfway full, and heat over medium heat until a deep-fry thermometer registers 350°.
- 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.
- 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.
- *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!