Homemade Chicken Tenders (Pickle-Brined & Crispy)

Homemade chicken tenders always feel like a sneaky win in my parenting book. My toddler loves to eat them, and I feel much better about the ingredients and frankly, they always taste better than store bought. When I serve them with my homemade fries, man I win mom and wife of the year award every time.

Ingredients:

• 2 lbs boneless, skinless chicken thighs (cut into strips)

• 1 ½ cups pickle juice

• ½ cup whole milk (added to marinade)

• 2 large eggs (for coating)

• 2 cups all-purpose flour

• 2 tsp salt (divided)

• 1 tsp black pepper (divided)

• 1 tsp garlic powder (divided)

• 1 tsp paprika (divided)

• ½ tsp chili powder (optional for heat)

• Oil for frying (vegetable or peanut oil)

Instructions:

Step 1: Marinate the Chicken

1. Cut chicken thighs into tender-sized strips.

2. Mix pickle juice and ½ cup milk in a bowl or zip-top bag.

3. Add chicken strips, then season marinade with:

   • 1 tsp salt

   • ½ tsp black pepper

   • ½ tsp garlic powder

   • ½ tsp paprika

   • ½ tsp chili powder (optional)

4. Marinate in the fridge for at least 2 hours or overnight.

Step 2: Prepare Breading Stations

1. In one bowl, whisk eggs (no milk).

2. In another bowl, combine flour, remaining salt, pepper, garlic powder, paprika, and chili powder.

Step 3: Bread the Chicken

1. Remove chicken from marinade and lightly pat dry.

2. Dip each strip in egg, then coat in seasoned flour.

3. For extra crispy tenders, double-dip: flour → egg → flour again.

Step 4: Fry the Chicken Tenders

1. Heat oil in a deep skillet or cast iron pan to 350°F.

2. Fry chicken in batches for 5–7 minutes, turning halfway, until golden brown and internal temp reaches 165°F.

3. Transfer to a wire rack to keep crispy.

Serve With:

• Ranch, honey mustard, or spicy dipping sauce

• Fries, slaw, or fresh veggie sticks

FAQ: Homemade Chicken Tenders (Pickle-Brined & Crispy)

1. Why marinate chicken in pickle juice?

Pickle juice acts as a natural brine, tenderizing the chicken and infusing it with tangy flavor. It also helps the chicken stay juicy during frying.

2. How long should I marinate the chicken?

For best results, marinate for at least 2 hours, but overnight will give maximum flavor and tenderness.

3. Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well for this recipe. Slice them into strips for even cooking.

4. What oil is best for frying chicken tenders?

Use a neutral, high-smoke-point oil like vegetable oil, canola oil, or peanut oil for crispy results.

5. Can I bake these chicken tenders instead of frying?

Yes. Preheat your oven to 425°F, place breaded tenders on a wire rack over a baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping halfway.

6. Can I make these chicken tenders gluten-free?

Absolutely! Substitute gluten-free flour or a mix of almond flour and cornstarch for the breading.

7. What can I serve with homemade chicken tenders?

Classic sides include fries, coleslaw, mac and cheese, or a fresh salad, along with dipping sauces like ranch or honey mustard.