Chicken Tenders Brined in Pickle Juice

 Serves: 6    |     Prep: 10 min     |     Inactive: 3-6 hrs     |     Cook: 15-20 min     |     Ready: 3 hrs 30 min


1 lb. boneless skinless chicken tenders
1 c. pickle juice
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder, *optional
2 eggs
2 T. water
2 c. Panko breadcrumbs
1 c. all-purpose flour


Marinate for a minimum of 2 hours to 6 hours. I have found the time needs to vary depending on how strong your pickle juice is.


Cut the chicken into strips or small pieces then season with salt, pepper, and cover with pickle juice then refrigerate for 2-6 hours.

When ready to cook, preheat the oven to 445°F and line a baking sheet with parchment paper or a silicone baking mat.

In a small bowl, whisk the eggs with water.

Using 2 more shallow bowls, fill one with flour and one with breadcrumbs.

Dip each piece of chicken into flour first, then eggs, then breadcrumbs.

Place them into a single layer on the prepared baking sheet.

Bake for 15-20 minutes or until slightly golden and cooked through.

Serve with your favorite dipping sauce.