Pickle-Brined Baked Chicken Tenders Recipe
These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven.
Amount Per Serving
12 (1 1/4 lbs) chicken tenders or skinless breasts cut into strips
1- 1/4 cup pickle juice (enough to cover the chicken)
1/2 teaspoon kosher salt and black pepper, to taste
1 large egg, beaten
1 large egg white
1/2 cup seasoned breadcrumbs
1/2 cup seasoned panko
Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.
After 8 hours, drain and dry the chicken completely on paper towels.
Preheat oven to 425F. Spray a large baking sheet with generously with oil.
Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.
Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.
Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.