Pickle-Brined Baked Chicken Tenders
These tender and succulent chicken strips are soaked in tangy pickle juice before being coated in breadcrumbs and baked to perfection in the oven or air fryer!
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Ingredients
- 12 (1 & 1/4 lbs) chicken tenders or skinless breasts cut into strips
- 1 large egg white
- 1/2 cup seasoned breadcrumbs
- 1/2 cup seasoned panko
- cooking spray
- 1/2 teaspoon kosher salt and black pepper
- 1 large egg
- 1- 1/4 cup dill pickle juice
Instructions
- 1
In a shallow dish, immerse the chicken in pickle juice, ensuring it is fully submerged. Let it marinate in the refrigerator for 8 hours.
- 2
Once the marinating time is complete, remove the chicken and pat it dry thoroughly with paper towels; discard the pickle juice.
- 3
Set your oven to preheat at 425°F. Generously coat a large baking sheet with cooking spray.
- 4
In a medium bowl, whisk together the egg, egg white, salt, and pepper. In another shallow dish, mix the bread crumbs with the panko.
- 5
Coat each piece of chicken in the egg mixture, allowing any excess to drip off, then roll it in the breadcrumb blend.
- 6
Arrange the breaded chicken on the prepared baking sheet and spray the tops liberally with oil. Bake in the lower third of the oven for 8 to 10 minutes, or until the bottoms turn golden brown. Flip the chicken and continue baking for an additional 6 minutes, until they are golden all over.
- 7
Heat the air fryer to 400°F. Lightly spray both sides of the chicken with oil. Cook the chicken in batches, ensuring they are in a single layer, for 5 to 6 minutes on each side.