Dinner
Pickle-Brined Baked Chicken Tenders
Juicy chicken tenders soak up dill pickle brine for deep tangy flavor, then bake until their seasoned breadcrumb crust turns golden and crackles with every bite. The brine keeps each tender moist inside while the double coating delivers satisfying crunch.
- Total
- 38 min
- Prep
- 10 min
- Cook
- 28 min
- Serves
- 4
Nutrition per Serving
- Calories
- 244
- Protein
- 37g
- Carbs
- 10g
- Fat
- 6g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 422mg
Ingredients
- 12 (1 & 1/4 lbs) chicken tenders or skinless breasts cut into strips
- 1- 1/4 cup dill pickle juice (enough to cover the chicken)
- 1/2 tsp kosher salt and black pepper (to taste)
- 1 large egg (beaten)
- 1 large egg white
- 1/2 cup seasoned breadcrumbs
- 1/2 cup seasoned panko
- cooking spray
Instructions
- Oven:
- Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.
- After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.
- Preheat oven to 425F. Spray a large baking sheet with generously with oil.
- Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
- Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
- Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.
- Air Fryer:
- Brine the chicken in pickle juice 8 hours, then drain and pat dry. Combine egg, egg white, salt and pepper in a bowl and the bread crumbs and panko in another. Dip the chicken in the egg wash, then the breadcrumb mixture, shaking off excess. Preheat the air fryer to 400F, spray the chicken on both sides with oil and cook in batches in a single layer 5 to 6 minutes on each side.