Pickle-Brined Baked Chicken Tenders

• servings: 4 servings
• total time: 25 minutes

Ingredients

12 (1 & 1/4 lbs) chicken tenders or skinless breasts cut into strips

1- 1/4 cup dill pickle juice (enough to cover the chicken)

1/2 teaspoon kosher salt and black pepper (to taste)

1 large egg (beaten)

1 large egg white

1/2 cup seasoned breadcrumbs

1/2 cup seasoned panko

cooking spray

Directions

Place chicken in a shallow bowl and cover with pickle juice (enough to cover completely). Marinate in the refrigerator 8 hours.

After 8 hours, drain and dry the chicken completely on paper towels; discard marinade.

Preheat oven to 425F. Spray a large baking sheet with generously with oil.

Combine egg, egg white, salt and pepper in a medium bowl. In a shallow bowl, combine the bread crumbs and panko.

Dip chicken in the egg wash, then into the breadcrumb mixture and shake off excess.

Place the chicken onto the prepared baking sheet and spray the top generously. Bake in the lower third of the oven until the bottom is golden, 8 to 10 minutes. Turn and bake 6 minutes, until golden.

Air Fryer Directions:

Preheat the air fryer to 400F. Spray the chicken on both sides with oil. Cook in batches in a single layer 5 to 6 minutes on each side.

Nutrition

• Serving Size: 3 tenders
• Calories: 244 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 150 mg
• Sodium: 422 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 37 g