Pickle Brined Chicken Tenders
The pickle brine makes these chicken fingers super juicy and tender!
Foto: RecipeGirl
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
Steps
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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.
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Drain the chicken and pat completely dry with paper towels (discard the marinade).
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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.
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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.
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Preheat your air fryer to 400°F.
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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.
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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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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