Crispy Pickle-Brined Chicken Tenders Tips, FAQ & printable recipe

Tips for success

For an even crunchier result, let the breaded chicken rest on a wire rack for about 10 minutes before frying. This allows the flour to hydrate slightly, helping the coating adhere better to the meat and preventing it from falling off during the frying process.

If you prefer a bolder flavor, add a pinch of garlic powder or smoked paprika to the flour mixture. This adds another layer of depth to the coating without needing extra steps. Always ensure the oil is fully heated to 365°F (185°C) before adding the first batch of chicken.

Variations

• Spicy Pickle Tenders: Add two teaspoons of cayenne pepper or a tablespoon of hot sauce to the brine for a fiery kick that balances the tanginess of the pickle juice.
• Herb-Crusted Tenders: Incorporate dried oregano, thyme, and rosemary into the flour dredge to give the tenders a rustic, Mediterranean-inspired flavor profile that pairs well with lemon-garlic dips.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat in a 400°F (200°C) oven for 10-12 minutes until crispy and hot.

Store any leftover chicken tenders in an airtight container in the refrigerator. They will stay fresh for up to three days.

To maintain the best texture, keep them separate from any sauces or garnishes. Properly cooled leftovers should be refrigerated within two hours of cooking to ensure safety.

You can marinate the chicken in the pickle brine and buttermilk for up to 12 hours in the refrigerator.

However, avoid dredging the chicken too far in advance, as the flour will become gummy. Dredge the chicken immediately before you are ready to fry for the crispiest results.

Serving ideas

Serve these crispy tenders immediately while they are hot and at their peak crunch. They pair perfectly with a variety of dipping sauces, such as a creamy dill ranch or a tangy honey mustard.

Arrange them on a platter with the fried pickle chips and fresh dill fronds for a professional presentation.

For a complete meal, serve the tenders alongside a crisp green salad or some seasoned roasted potatoes. The acidity of the pickle-brined chicken complements creamy sides perfectly.

Since the tenders are the star, keep the accompaniments simple and fresh to highlight the texture and flavor of the crust.

Frequently asked questions

Recipe card

Crispy Pickle-Brined Chicken Tenders

Prep 1 hCook 6 minTotal 1 h 6 minServes 4

Ingredients

• 1 1/2 lb chicken tenders
• 1 cup dill pickle brine
• 1/2 cup buttermilk
• 1 1/2 cups all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp dried dill
• peanut oil for frying, for serving
• fried pickle chips for serving
• fresh dill fronds for serving

Instructions

1. Place the chicken tenders into a bowl and pour the dill pickle brine and buttermilk over them. Cover the bowl and refrigerate for at least one hour. This process allows the acidic brine to penetrate the meat, ensuring it remains succulent during the high-heat frying process.
2. In a shallow dish, combine the all-purpose flour, cornstarch, and dried dill. Whisk the ingredients together thoroughly until they are evenly distributed. Remove the chicken tenders from the brine, allowing any excess liquid to drip off before pressing each piece firmly into the flour mixture to ensure a thick, even coating.
3. Heat the peanut oil in a deep pot to 365°F (185°C). Carefully add the coated tenders to the hot oil in small batches to avoid crowding the pan. Fry for 6 minutes, or until the internal temperature reaches 165°F (74°C). Remove the tenders and drain on a wire rack. Garnish with fried pickle chips and fresh dill fronds before serving.

Contains: gluten, milk, peanuts

Estimated nutrition per serving

Calories

420

Protein

28.5 g

Carbohydrates

32 g

Fat

18 g

Fiber

1.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.