Description
These Pickle-Brined Baked Chicken Tenders are juicy and flavorful thanks to a tangy dill pickle juice marinade. The chicken is coated in a crispy seasoned breadcrumb and panko crust, then baked to golden perfection in the oven or alternatively air fried for a quicker, equally delicious result. Perfect for a quick weeknight meal or a snack that everyone will love.
Ingredients
Chicken and Marinade
- 12 chicken tenders (about 1 and 1/4 lbs) or skinless chicken breasts cut into strips
- 1/4 cup dill pickle juice (enough to cover the chicken)
Coating
- 1/2 teaspoon kosher salt
- Black pepper to taste
- 1 large egg (beaten)
- 1 large egg white
- 1/2 cup seasoned breadcrumbs
- 1/2 cup seasoned panko breadcrumbs
- Cooking spray (for greasing and spraying the chicken)
Instructions
- Brine the Chicken: Place the chicken tenders in a shallow bowl and pour the dill pickle juice over them until fully submerged. Cover and refrigerate the chicken to marinate for 8 hours. This pickle brine tenderizes the chicken and infuses it with a tangy flavor.
- Prepare the Chicken: After marinating, remove the chicken from the pickle juice and drain well. Pat the chicken completely dry using paper towels to ensure the coating adheres properly. Discard the pickle juice marinade.
- Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Generously spray a large baking sheet with cooking spray to prevent sticking and help crisp the chicken.
- Prepare Egg Wash and Coating: In a medium bowl, whisk together the beaten egg, egg white, kosher salt, and black pepper. In a separate shallow bowl, combine the seasoned breadcrumbs and seasoned panko breadcrumbs evenly.
- Coat the Chicken: Dip each chicken tender first into the egg wash, ensuring it's well coated, then dredge it in the breadcrumb mixture. Shake off any excess coating for an even crust.
- Bake the Chicken Tenders: Arrange the coated chicken tenders in a single layer on the prepared baking sheet. Spray the tops generously with cooking spray to aid browning. Place the baking sheet in the lower third of the oven and bake for 8 to 10 minutes or until the bottom is golden brown. Flip each tender and bake for an additional 6 minutes until golden and cooked through.
- Alternative Air Fryer Method: Preheat the air fryer to 400°F (200°C). Lightly spray the chicken tenders on both sides with cooking spray or oil. Place them in a single layer and cook in batches if necessary. Air fry for 5 to 6 minutes per side until crispy and cooked through.
Notes
- Marinating the chicken for a full 8 hours allows the pickle juice to tenderize and flavor the meat deeply.
- Patting the chicken dry before coating is essential for a crispy crust.
- You can use either chicken tenders or skinless chicken breasts cut into strips depending on preference.
- Seasoned breadcrumbs and panko add extra crunch; adjust seasoning to your taste.
- Both baking and air frying methods produce crispy tenders; air frying is faster and requires less clean-up.
- If baking, placing the tenders in the lower third of the oven helps crisp the bottoms evenly.
