Calling all you dill lovers, these fried chicken tenders are brined in pickle juice!
Pickle brined chicken, y'all. It's genius! I have taken to saving jars of pickle juice after the pickles are gone for recipes like dill pickle soup. So I was ready for this recipe with my pickle juice jars. The chicken gets brined, then it gets soaked in buttermilk, then it gets breaded and fried. It's such a good combination of classic fried chicken, but with that little bit of something different. I highly recommend for a little switching up.
What you need:
- 2 lb. chicken tenderloins
- 1 to 2 cups dill pickle juice
- 1 cup buttermilk
- 1 Tbsp. hot sauce
- 1 1/2 cups all purpose flour
- 2 Tbsp. cornstarch
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- Vegetable oil
- Place chicken and dill pickle juice in a zipper bag. Refrigerate for 4 to 8 hours.
- Remove from pickle juice and put into a medium bowl.
- Add buttermilk and hot sauce to bowl and stir to coat chicken. Refrigerate for 1 hour.
- In a shallow plate, mix together flour, cornstarch, paprika, salt, pepper, and garlic.
- Remove chicken from buttermilk and coat in flour well. Let sit for 20 minutes.
- Heat oil in a Dutch oven or deep fryer to 350 degrees.
- Fry chicken tenders about 4 at a time until crispy and cooked all the way through.
- Place on a paper towel lined plate to drain off excess oil. Repeat with remaining tenders.