Pickle Brined Chicken Tenders
This recipe is open on Sundays.
Serves: 4 People (Depending upon how many chicken tenders you make.)
Prep Time: 30 minutes minimum for marinade, Prep for 20 minutes
Total Cook Time: 25 minutes
Ingredients:
For chicken tenders
1 package of chicken tenders
Dill Pickle Juice (The higher quality the better. I used Bubbies Brand Kosher Dill Pickles.)
1-2 eggs
1 cup cornstarch
1/4 cup white sugar
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Enough neutral oil to fill your pan with about 1 inch of oil
flaky sea salt for finishing
Instructions:
Place chicken tenders in a bowl, pour enough dill pickle juice over the top to coat tenders, stir, and cover with plastic wrap. Refrigerate for a minimum of 30 minutes - Overnight.
In a separate bowl, mix the dry ingredients (cornstarch, garlic powder, onion powder, paprika, salt, black pepper, cayenne pepper, and sugar).
At this time, using a pan or pot with at least a 2 inch lip around the edges, add just enough neutral oil to fill the bottom with 1 inch of oil. Set heat to medium-low. A neutral oil, like canola, is important so that you are not introducing any new flavors.
In another bowl, beat one egg. You will then want to line up your bowls in the order that you will use them for coating the chicken tenders. Place your unseasoned chicken tenders furthest from your stove, followed by the whisked egg, and the dry ingredients mixture, which would be closest to your stove. This is a fast process, so you will want to get each item ready.
Dip the chicken into the egg, then the dry ingredients, shake off the excess, and place gently into the hot oil. Do not set coated chicken tenders on a plate, as they will begin to get sticky.
Fry in small batches for 6 to 8 minutes until golden brown, then place chicken tenders on a paper towel, and sprinkle with flaky sea salt.
Serve with honey mustard dipping sauce and dill pickles!
Did you make this? Tag your pictures with @forlemonsake!
