Dill-Pickle Punch Chicken Tenders
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1 ½ lbs chicken tenders or boneless, skinless chicken breasts cut into strips -
1 ½ cup buttermilk
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¼ cup pickle brine
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1 ½ tsp kosher salt
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½ tsp black pepper
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1 ¾ cup all-purpose flour
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¼ cup cornstarch
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½ tsp baking powder
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1 tsp dried dill
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1 tsp dried parsley
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1 tsp onion powder
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1 tsp garlic powder
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1 tsp salt
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½ tsp pepper
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1 ea Neutral high heat oil
Dill-Pickle Punch Chicken Tenders
Ingredients
Directions
- In a large bowl, whisk together the buttermilk, pickle brine, salt and pepper. Add the chicken tenders, making sure they are fully coated. Cover and refrigerate for at least 4 hours, or overnight.
- When you’re ready to cook, fill a deep skillet or Dutch oven with 2-3 inches of oil. Heat to 350°F.
- In a shallow dish, whisk together the flour, cornstarch, baking powder and spices.
- Remove the chicken tenders from the marinade, allowing excess to drip off. Dredge each piece in the flour mixture. For an extra crispy coating, dip each floured tender back into the marinade and then dredge again in the flour mixture.
- Working in batches, fry the chicken tenders for 4 to 5 minutes, turning once, until deeply golden brown and cooked through (internal temp 165°F). Don’t overcrowd the pot.
- Transfer the fried tenders to a paper towel-lined plate or wire rack. Let cool slightly before serving.
- Serve with Flavortown Dill Pickle Aioli Sauce, and enjoy!
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