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