Pickle-brined Fried Chicken Tenders

Updated at: Thu, 17 Aug 2023 03:51:21 GMT

Step 1

Prep the chicken by pulling out the tendon (optional). Fill a medium bowl with pickle juice and submerse all the chicken pieces in it. Cover and place bowl in the refrigerator for 4-6 hours (overnight is fine, but no more than 24 hours).

Step 2

Heat oil in large pot over medium high heat.

Step 3

Prepare the dredge. Using three bowls, mix flour and all spices/seasonings in the first, beat both eggs in the second, and put the panko bread crumbs in in the third.

Step 4

Remove chicken tenderloins from pickle brine and allow excess brine to drain on paper towel (no need to pat them fully dry).

Step 5

Using kitchen tongs or your hands, dredge each piece of chicken in the flour mixture until fully dusted, then into the beaten eggs until fully covered, then into the panko bread crumbs until fully coated. Place coated tenderloins onto a backing rack and allow to rest for ten minutes.

Step 6

Reduce heat to medium and check temperature of oil. Ideal frying temp is between 350–375º F. If you don’t have a thermometer, test with a tiny ball of dredge dough. Oil should be hot enough to bubble rapidly but not so hot that it crackles or spits.

Step 7

Carefully lay coated tenderloins into the oil. Don’t overcrowd the pot. Cook each piece for five minutes or until golden brown, turning it over after three minutes to ensure it cooks evenly. Remove from oil and allow to drain on paper towel.

Step 8

Serve warm with your favorite sauces. (I make a hot honey mustard with equal parts honey, yellow mustard and Sriracha hot sauce.)

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