Pickle Brined Chicken Tenders
The pickle brine makes these chicken fingers super juicy and tender!
Servings: 4 servings
Ingredients
- 12 chicken tenders (1.25 pounds total)
- 1¼ cups dill pickle juice, plus more- if needed
- 1 large eggs
- 1 large egg white
- ½ teaspoon Kosher salt
- freshly ground black pepper
- ½ cup seasoned bread crumbs (regular or gluten-free)
- ½ cup seasoned panko bread crumbs (regular or gluten-free)
- olive oil spray
Instructions
BRINE THE CHICKEN:
- Place the chicken in a shallow bowl and cover with the pickle juice (enough to cover completely). Cover and marinate for 8 hours in the refrigerator.
- Drain the chicken and pat completely dry with paper towels (discard the marinade).
COAT THE CHICKEN:
- In a medium bowl, beat together the whole egg, egg white, salt and pepper to taste. In a shallow bowl, combine both kinds of bread crumbs.
- Working with one piece at a time, dip the chicken in the egg mixture, then into the bread crumbs, gently pressing to adhere. Shake off any excess bread crumbs and place on a work surface. Generously spray both sides of the chicken with the olive oil spray.
- Preheat your air fryer to 400°F.
- Working in batches, arrange a single layer of the chicken in the air fryer basket. Cook for 10 to 12 minutes, flipping halfway, until cooked through, crispy and golden. (For a toaster oven style air fryer, the temperature remains the same; cook for about 10 minutes). Serve immediately.
- ALTERNATELY, IF YOU ARE COOKING THIS IN THE OVEN: Bake at 425° F. in the lower third of the oven for 8 to 10 minutes, flip then 6 minutes more.
Nutrition
Serving: 4servings (3 tenders) | Calories: 282kcal | Carbohydrates: 18g | Protein: 36g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1188mg | Potassium: 607mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg