*A plate of crispy pickle fried chicken*

Pickle Fried Chicken: Crispy, Tangy Perfection

As a pickle lover, this is a must.The magic lies in the dill pickle brine, which tenderizes the chicken and infuses it with a tangy flavor that shines through every bite. Coated in a perfectly seasoned corn flake crust, these chicken tenders deliver crunch without the need for deep frying. Whether baked in the oven or air-fried, this recipe is a healthier alternative that doesn’t compromise on taste. For an extra kick, drizzle with optional hot honey, or serve it on the side for dipping.

Brining with Pickle Juice

Brining works by using salt to dissolve protein fibers in the chicken, allowing it to absorb and retain more water. This prevents excessive protein contraction during cooking, keeping the meat juicy and tender. The acidity in pickle juice adds an extra layer of flavor while further breaking down proteins for enhanced tenderness, making the brine a powerful tenderizing and flavoring agent.

VS.

Soaking in Buttermilk

Buttermilk tenderizes chicken with its lactic acid, which gently breaks down muscle proteins to create a softer, more tender texture. The combination of mild acidity and salt (if added) enhances this process, making the chicken even juicier. Additionally, the creamy consistency of buttermilk helps the breading cling more effectively, ensuring a crispy, well-coated crust.

What You’ll Need

To make this recipe a breeze, have these tools handy:

Air Fryer (optional): Perfect for ultra-crispy results.
Baking Sheet & Parchment Paper: For baking the tenders evenly.
Spray Oil: Key for achieving a golden crust when baking or air-frying.
Mixing Bowls: For marinating and the breading station.
Meat Thermometer: Ensures chicken is cooked to a safe internal temperature of 165°F.

Recipe:

Yield: Serves 4

Prep Time: 4-6 hours (marinating)

Cook Time: 20-25 minutes

Ingredients

Chicken Marinade

1 lb chicken tenders
1 ½ cups dill pickle brine
½ tsp grainy mustard
2 cloves garlic, smashed
1 tbsp fresh dill, chopped

Breading Station

1 ½ cups buttermilk
2 cups corn flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 cups corn flakes, crushed
Salt and pepper, to taste
Optional Toppings:
Pickles
Hot Honey

Instructions

1. Marinate the Chicken

In a medium bowl, mix pickle brine, mustard, garlic, and dill. Add chicken tenders, ensuring they’re fully submerged. Cover and refrigerate for 4-6 hours.

2. Prepare the Breading Station

Set up three bowls:

Bowl 1: Buttermilk.
Bowl 2: Corn flour seasoned with garlic powder, onion powder, paprika, salt, and pepper.
Bowl 3: Crushed corn flakes.

3. Bread the Chicken

Remove chicken from the brine and discard the marinade. Dredge each tender in seasoned corn flour, dip in buttermilk, and finally coat in crushed corn flakes, pressing lightly to adhere.

4. Cook the Chicken

For Baking: Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it with oil. Arrange breaded chicken tenders on the sheet, ensuring they don’t touch. Spray or lightly brush the tenders with oil for crispiness. Bake for 20-25 minutes, flipping halfway, until golden brown and cooked through. Internal temperature should reach 165°F.
For Air Frying: Preheat air fryer to 375°F. Arrange breaded tenders in a single layer, ensuring they don’t overlap. Spray with oil. Cook for 15-18 minutes, flipping halfway, until crispy and cooked through.

5. Serve

Serve the pickle fried chicken hot. For extra flavor, drizzle with optional hot honey or serve it on the side for dipping. Pair with extra pickles or your favorite dipping sauce.

Chef’s Notes

Marinating Tip: The longer you marinate, the more tender and flavorful the chicken will be. Aim for at least 4 hours, but up to 8 hours for maximum tanginess.
Crispiness Tip: Spraying or brushing the breaded tenders with oil is essential for a crunchy crust, especially when baking or air-frying.
Serving Idea: Pair these tenders with a creamy coleslaw or a zesty dipping sauce for the ultimate meal.

Pickle Fried Chicken