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Pickle Juice Chicken Tenders

Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds chicken tenderloins
  • 2 cups dill pickle juice
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying

Method
 

  1. Place chicken tenderloins in a large zip-top bag or bowl and pour pickle juice over them. Refrigerate for at least 4 hours or overnight, turning occasionally.
  2. Remove chicken from pickle juice and pat dry with paper towels. In a shallow dish, whisk together eggs and milk.
  3. In another shallow dish, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
  4. Heat 1 inch of vegetable oil in a large skillet over medium-high heat to 350°F.
  5. Dip each chicken tender first in the egg mixture, then dredge thoroughly in the seasoned flour, pressing to adhere.
  6. Fry chicken tenders in batches for 3-4 minutes per side until golden brown and cooked through to 165°F internal temperature.
  7. Drain on paper towels and serve hot with your favorite dipping sauce.