Crispy Dill Pickle Chicken Tenders

Chicken tenders, often referred to as chicken strips or chicken fingers, are a popular choice among both children and adults. These tender pieces of chicken breast are highly sought after for their juicy texture and versatility in flavoring. Not only are chicken tenders delicious, but they also offer a lean source of protein that can fit into a variety of dietary plans. A standard serving of chicken breast is low in fat while being rich in essential nutrients such as vitamins B6 and B12, niacin, and phosphorus. This makes chicken tenders not only a satisfying meal option but a nutritious one as well.

Discover the mouthwatering world of Crispy Dill Pickle Chicken Tenders! This innovative recipe combines the crunchiness of perfectly fried chicken with the tangy flavor of dill pickles, creating a treat that’s hard to resist. From marinating the chicken in dill pickle juice for added tenderness to using a delightful blend of spices and a panko-parmesan coating, this dish is ideal for family dinners or entertaining guests. Impress everyone with this flavorful twist on a classic favorite!

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Ingredients

1 lb chicken tenders

1 cup dill pickle juice (plus extra for marinating)

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional for heat)

2 large eggs

1 cup panko breadcrumbs

1/2 cup grated Parmesan cheese

Salt, to taste

Vegetable oil, for frying

Fresh dill, for garnish (optional)

Instructions

Marinate the Chicken: In a large bowl, combine chicken tenders and pickle juice. Ensure the chicken is fully submerged. Cover and refrigerate for at least 1 hour (up to 8 hours for maximum flavor).

Prepare the Breading Stations:

- In a shallow dish, mix the flour, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper, and salt.

- In a second shallow bowl, beat the eggs.

- In a third shallow dish, combine panko breadcrumbs and grated Parmesan cheese.

Bread the Tenders:

- Remove the chicken tenders from the marinade, allowing excess liquid to drip off.

- Dredge each tender in the seasoned flour, shaking off excess.

- Dip into the beaten eggs, then coat thoroughly with the panko-Parmesan mixture, pressing down to adhere well.

Fry the Tenders:

- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.

- Once the oil is hot (around 350°F or 175°C), carefully place the breaded chicken tenders in the skillet. Do not overcrowd; fry in batches if necessary.

- Cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

Drain and Serve:

- Transfer the cooked tenders to a paper towel-lined plate to drain excess oil. Sprinkle with additional salt if desired.

- Garnish with fresh dill if using, and serve immediately with your favorite dipping sauces (ranch dressing or a spicy sriracha mayo pairs wonderfully!).

Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4