Pickle Brined Chicken Tenders

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

Directions:

    1. Place chicken and dill pickle juice in a zipper bag. Refrigerate for 4 to 8 hours.
    2. Remove from pickle juice and put into a medium bowl.
    3. Add buttermilk and hot sauce to bowl and stir to coat chicken. Refrigerate for 1 hour.
    4. In a shallow plate, mix together flour, cornstarch, paprika, salt, pepper, and garlic.
    5. Remove chicken from buttermilk and coat in flour well. Let sit for 20 minutes.
    6. Heat oil in a Dutch oven or deep fryer to 350 degrees.
    7. Fry chicken tenders about 4 at a time until crispy and cooked all the way through.
    8. Place on a paper towel lined plate to drain off excess oil. Repeat with remaining tenders.

Recipe from Spicy Southern Kitchen

Posted on Fantastical Sharing of Recipes