Pickle Marinated Chicken Tenders Recipe
Crunchy, panko breading, juicy chicken inside, and subtle awesome briny pickle flavor. These pickle marinated chicken tenders are going to become a family favorite in no time.
How to Make the Best Pickle Marinated Chicken Tenders
These pickle marinated chicken tenders bring a tangy, savory twist to a classic comfort food favorite. The magic happens during the overnight marinade—the pickle juice infuses the tender chicken with a subtle briny flavor while keeping it incredibly juicy on the inside.
The crispy panko crust provides the perfect contrast to the moist, flavorful chicken inside. Unlike store-bought chicken tenders, these are coated and fried fresh, giving you that satisfying crunch with every bite. The pickle juice marinade is an unconventional technique that results in chicken that’s more flavorful and tender than traditional marinades.
Whether you’re feeding a family or hosting a casual gathering, these chicken tenders are sure to disappear quickly. They’re perfect served alongside your favorite sides—fries, coleslaw, and dipping sauces make for an unbeatable combination. Once you try this recipe, you’ll understand why it’s destined to become a family favorite.
Pickle Marinated Chicken Tenders
Crunchy, panko breading, juicy chicken inside, and subtle awesome briny pickle flavor. These pickle marinated chicken tenders are going to become a family favorite in no time.
Ingredients
Marinade & Coating
For Frying
Instructions
Marinate
- In a plastic zip bag or flat airtight container, add raw chicken breast tenders. Cover completely with pickle juice.
- Marinate overnight and up to 24 hours in the refrigerator.
Prepare Dredging Station
- Drain the chicken well and pat dry with paper towels.
- Set up your dredging station with three separate bowls: one with flour, one with well beaten eggs, and one with panko crumbs mixed with salt and pepper.
Coat Chicken
- Coat each chicken tender in the flour, then the beaten eggs, lightly shaking off excess after each step.
- Then coat with the panko crumbs, lightly pressing on each side to ensure the chicken tender is well coated.
- Set aside on a paper towel lined plate while preparing the remaining chicken.
Fry
- Pour the oil into a deep sided pot or Dutch oven and heat to 365°F to 375°F. Using a clip-on thermometer is the best way to monitor oil temperature throughout cooking.
- Once the oil is hot, carefully place the first round of chicken in the oil one strip at a time, using tongs. Do not drop chicken in as you might splash and burn yourself.
- Work in batches and do not overcrowd the fryer. For a 5-quart Dutch oven, fry about 4 to 6 chicken tenders per batch.
- Cook for 5 to 8 minutes until golden brown and cooked through, flipping halfway during frying.
- Let the excess oil drain from each chicken tender before transferring to a paper towel lined sheet pan.
Serve
- Enjoy with your favorite dipping sauce or as is!
Notes
- The longer you marinate the chicken, the more pronounced the pickle flavor will be. 24 hours gives the best results.
- A kitchen thermometer is essential for maintaining the proper oil temperature and preventing overcooking or undercooking.
- For extra crunch, double-bread the chicken tenders by repeating the egg and panko step.
- Pair with ranch dip, hot sauce, or honey mustard for dipping.