Description
Pickle-Brined Chicken Tenders are a delightful fusion of tangy, tender, and crispy flavors. Marinated in a brine of pickle juice and buttermilk, these tenders are fried to perfection and served alongside crispy fried pickle chips. A drizzle of spicy hot honey adds a sweet and spicy contrast, making this dish a perfect choice for Southern gatherings or comforting meals.
Ingredients
Units
Scale
For the Marinade:
- 1/2 cup spicy dill pickle juice (from a 24-oz jar)
- 1 large egg
- 1 cup whole buttermilk
For the Chicken:
- 2 lbs chicken breast tenders
- 2 cups self-rising flour
- 1 tablespoon seasoned salt
- 2 teaspoons black pepper (plus more for serving)
- 1/2 teaspoon cayenne pepper (optional)
- Peanut or vegetable oil for frying
For the Pickles:
- 1 cup spicy dill pickle chips
- 1/2 cup buttermilk (remaining from marinade)
For Garnish:
- Honey (for drizzling)
Instructions
- Prepare the Marinade:
- In a medium bowl, whisk together pickle juice, egg, and buttermilk until smooth.
- Add chicken tenders to the marinade, cover, and chill for at least 30 minutes or up to 4 hours.
- Heat the Oil:
- Pour peanut or vegetable oil into a large cast-iron skillet or Dutch oven to a depth of 1½ inches.
- Heat over medium-high until the oil reaches 350°F (approximately 10 minutes).
- Coat the Chicken:
- In a shallow bowl, mix flour, seasoned salt, black pepper, cayenne pepper (if desired), and 3 tablespoons of the marinade.
- Remove chicken from the marinade and dredge each tender in the flour mixture, patting to coat evenly. Shake off excess flour and place on a plate.
- Fry the Chicken:
- Working in batches, fry breaded chicken tenders in hot oil, turning occasionally, for 4–6 minutes or until golden brown and the internal temperature reaches 165°F.
- Transfer to a paper towel-lined plate to drain. Let the oil return to 350°F between batches.
- Fry the Pickles:
- Combine pickle chips and the remaining buttermilk in a bowl.
- Use a slotted spoon to transfer the pickles to the flour mixture, coating evenly.
- Fry the pickles in hot oil until golden brown (about 2 minutes) and drain on paper towels.
- Serve:
- Arrange fried chicken tenders and pickle chips on a platter.
- Sprinkle with black pepper and drizzle with honey. Serve with extra pickle chips if desired.
- Category: Lunch