Crispy Dill Pickle Chicken Tenders

Chicken tenders have long been a staple in homes and restaurants alike, cherished for their tender meat and versatility. These delightful strips of chicken are perfect for a quick weeknight dinner, a satisfying snack, or a crowd-pleasing appetizer for parties. Their universal appeal can be attributed to their golden-brown, crispy exterior and juicy interior, making them a favorite among both kids and adults. However, if you're looking to elevate this classic dish, you need to try crispy dill pickle chicken tenders—a unique twist that combines the comfort of traditional chicken tenders with the zesty flavor of dill pickles.

Looking to add a zing to your chicken tenders? Try this crispy dill pickle chicken tenders recipe! Infused with tangy dill pickle juice, these tenders boast a satisfying crunch and juicy inside that everyone will love. Perfect for a weeknight meal or party appetizer, these easy-to-make tenders are a delightful twist on a classic. Discover how marinating and the right breading techniques can elevate your dinner game while enjoying a taste sensation that's sure to impress!

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Ingredients

1 lb chicken tenders

1 cup dill pickle juice (from a jar of dill pickles)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

2 large eggs

1 cup crushed cornflakes (or panko breadcrumbs for extra crunch)

Oil for frying (canola or vegetable)

Instructions

Marinate the Chicken: In a large bowl, place the chicken tenders and cover them with the dill pickle juice. Let the chicken marinate in the fridge for at least 1 hour, or preferably overnight for maximum flavor.

Prepare the Breading Stations: Set up three shallow bowls:

- In the first bowl, mix together the all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper.

- In the second bowl, beat the eggs until well combined.

- In the third bowl, place the crushed cornflakes (or panko breadcrumbs).

Coat the Chicken: Remove the marinated chicken tenders from the pickle juice. Allow any excess liquid to drip off. Dredge each tender in the seasoned flour mixture, shaking off any excess, then dip into the beaten eggs, and finally coat completely with the crushed cornflakes, pressing down gently to adhere.

Heat the Oil: In a large skillet, add about ½ inch of oil and heat it over medium-high heat. Ensure the oil is hot enough by dropping a small piece of bread into the oil; it should sizzle immediately.

Fry the Tenders: Once the oil is ready, carefully add the coated chicken tenders in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F).

Drain and Serve: Remove the chicken tenders from the oil and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite dipping sauces, like ranch or honey mustard, and extra dill pickles on the side.

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4