Pickle-brined Baked Chicken Tenders
These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven or air fryer!
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
12
chicken tenders or skinless breasts cut into strips
-
1 1/4
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
-
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 Directions
-
Preheat the air fryer to 400F. Spray the chicken on both sides with oil. Cook in batches in a single layer 5 to 6 minutes on each side.