Pickle-Brined Chicken Tenders
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5 from 1 vote

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 322kcal


  • 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


  • Cut chicken into strips. Place in a large ziptop bag with pickle juice. Refrigerate for 4 to 8 hours.
  • 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.
  • In a pie plate or shallow bowl, stir together flour, cornstarch, paprika, salt, pepper, and garlic powder.
  • 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. 
  • 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.


Calories: 322kcal