Pickle Brined Chicken Tenders - Served

Pickle Brined Chicken Tenders

Awesome Chicken recipe from “Cooking Is My Sport”.
Print Pin
Course: Fried, Stove Top
Cuisine: American, Fried
Keyword: chicken, fried chicken, pickled


  • 3 to 4 lbs of Chicken Tenderloins
  • About 3 cups of Pickle juice (enough to fully submerge the chicken, but if you don’t have enough then supplement with buttermilk)
  • 2 cup all purpose flour
  • 1 1/2 tsp Lawry’s or other seasoning salt
  • 2 cup cornstarch
  • 1 cup rice flour
  • 1 tbsp herbs de provence
  • Kosher Salt
  • Fresh Ground Black Pepper
  • Crushed Red Pepper Flakes to taste (Optional)
  • 1 3/4 cup water
  • 1 tbsp onion powder
  • 4 to 6 cups of Vegetable, Canola or Peanut oil for frying


  • Place the chicken inside gallon size resealable plastic bags, or a large shallow dish with a lid. Pour the pickle juice over the chicken, seal and refrigerate overnight.
    Pickle Brined Chicken Tenders - Marinating
  • In a medium size, shallow bowl/baking dish, combine the all purpose flour with the seasoning salt, pepper, and Herbs de Provence. Set aside.
    Pickle Brined Chicken Tenders - Flour Mixture
  • In a large bowl, combine the cornstarch, rice flour, onion powder and water with a large whisk or fork until thoroughly combined (it’ll be thick, like tempura batter. If need be, you can thin it out with a few tablespoons of additional water).
    Pickle Brined Chicken Tenders - Batter Up
  • Heat the oil in a large pot or Dutch oven to 350°. Line a baking sheet with wax paper or plastic wrap on the bottom, then place a wire rack on top.
  • Remove the chicken from the pickle juice and discard the juice.
    Pickle Brined Chicken Tenders - Marinated
  • Dip each piece of chicken in the shallow dish of all purpose flour with a fork to get a light dusting on both sides, then dip it into batter, holding it up to allow some of the excess to drip off. Then, re dip it into the all purpose flour until the wet batter is sufficiently covered. Place the chicken on the wire rack to allow batter to set, about 2-3 minutes.
    Pickle Brined Chicken Tenders - Ready for Frying
  • Working in batches of no more than 3 pieces at a time, fry the chicken in the oil. Turn it occasionally and monitor the temperature of the oil (a instant read thermometer works GREAT for this) as you work until it is golden brown on both sides, about 3-5 minutes per side. (It may look a little pale, but it browns more when you take it out, so don’t worry) When finished remove chicken to another sheet pan lined with paper towels and a wire rack to drain.
    Pickle Brined Chicken Tenders - After Frying