Pickle-Brined Chicken Tenders

Pickle-Brined Chicken Tenders

Pickle-Brined Chicken tenders have a burst of flavor from pickle juice and are so juicy and tender. I love them dipped in honey mustard or BBQ sauce. Chicken tenders never tasted so good!

Course Appetizer, Main Dish
Cuisine Southern
Keyword chicken
Prep Time 1 hour 10 minutes
Cook Time 8 minutes
Marinate 4 hours
Total Time 1 hour 18 minutes
Servings 6
Calories 322 kcal


  • 3 boneless, skinless chicken breasts
  • 1 cup dill pickle juice
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • Vegetable oil


  1. Cut chicken into strips. Place in a large ziptop bag with pickle juice. Refrigerate for 4 to 8 hours.

  2. Remove chicken from pickle juice and place in a medium bowl. Add buttermilk and hot sauce. Stir to coat chicken well. Refrigerate for 1 hour.

  3. In a pie plate or shallow bowl, stir together flour, cornstarch, paprika, salt, pepper, and garlic powder.

  4. Remove chicken from buttermilk and coat well in flour mixture. Place on a baking sheet lined with wax paper or parchment paper. Let sit 20 to 30 minutes. 

  5. Pour 2 inches of oil into a Dutch oven. Heat oil to 350 degrees. Working in batches of about 4 to 5 chicken tenders, fry chicken tenders for 3 to 4 minutes per side. Place on a paper towel-lined plate.

Nutrition Facts
Pickle-Brined Chicken Tenders
Amount Per Serving
Calories 322
* Percent Daily Values are based on a 2000 calorie diet.